Kelli's Gluten Free Kitchen

I enjoy this recipe because of all the veggies! I was inspired for a recipe in the “The Best of Simply Colorado Cookbook”. I used my electric skillet instead of baking it. I served the chicken over rice.

GF Mediterranean Chicken

1 package of chicken leg quarters
2 Tbsp olive oil
1 tsp salt
1/4 tsp pepper
1 can diced tomatoes
1 onion, sliced
1 clove garlic, minced
5-6 leaves fresh basil, cut into small pieces
1 tsp fresh thyme, cut into small pieces
1 green bell pepper, sliced
1 lb mushrooms, sliced

Preheat skillet to 425*. Add olive oil and then chicken- sprinkle chicken with 1/2 tsp salt and the pepper. Cook, covered for 10 minutes. Combine remaining ingredients in a bowl. Reduce heat to 350*, flip chicken, and pour veggie mic over chicken. Cook, covered for 50 additional minutes or until chicken is cooked. Stir veggies occasionally.

Serve over rice.