Pan Roasted Chicken Thighs with Garden Vegetables | Saladmaster Recipes

Ingredients

• 3 pounds boneless chicken thighs, trimmed of fat (1.4 kg)
• 1 teaspoon herb sea salt (herbamare) (6 g)
• 1/2 teaspoon oregano, dry (.5 g)
• 1 teaspoon basil, dry (1 g)
• 1/2 teaspoon paprika (1 g)
• 1 cup red onion, small dice (160 g)
• 4 cloves garlic, peeled and sliced thin
• 2 zucchini squash, washed and processed, use Cone #3
• 2 yellow squash, washed and processed, use Cone #3
• 1 cup tomatoes, fresh, chopped (with juices) (180 g)
• 1/4 cup kalamata olives, pit removed, chopped (56 g)
• pinch or more crushed red pepper
• 1/4 cup basil leaves, chopped (10 g)