Chicken Quarters with Shallots and Olive Salad
Chicken Quarters with Shallots and Olive Salad delivers 40g protein and 728 calories per serving — substantial portions for athletes eating at maintenance or in a surplus. Quick prep yields 6 servings from whole-piece cooking, reducing complexity compared to ground-based recipes. Use this when you want complete, restaurant-style plating without the prep time.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On(1361g)
- •1½ teaspoons kosher salt
- •Shallot
- •Olive oil(80g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Olives, Green, Canned, Pitted(240g)
- •Olives, Black, Canned, Pitted(240g)
- •Capers, Canned, Drained(45g)
- •Parsley, Fresh(240g)
- •Garlic
- •Italian seasoning(5g)
- •Vinegar, Red Wine(15g)
- •Sea Salt, To Taste
- •Freshly Cracked Black Pepper, To Taste
Instructions
- 1Pat the chicken quarters dry with paper towels and season generously all over with salt and Italian seasoning.
- 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed, place the chicken skin-side down and cook for 6–8 minutes until the skin is golden brown and crispy, then flip and cook for another 4–5 minutes until the second side is golden.
- 3Add the sliced shallots to the skillet around the chicken, drizzle with additional olive oil, and cook over medium heat for 12–15 minutes, stirring the shallots occasionally, until they are tender and the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
- 4While the chicken cooks, combine the green olives, black olives, capers, minced fresh garlic, chopped fresh parsley, and red wine vinegar in a medium bowl. Drizzle with remaining olive oil, toss gently to coat, and season with salt and pepper to taste.
- 5Remove the skillet from heat and let the chicken rest for 3–5 minutes.
- 6Divide the chicken quarters evenly among 6 airtight containers while still warm. Top each portion with an equal share of the cooked shallots.
- 7Spoon the olive salad evenly over each container, dividing the mixture and its juices equally among all six portions.
- 8Seal the containers and refrigerate for up to 4 days.
Nutrition — Per Serving
728
calories
40g
protein
60g
fat
- Carbohydrates
- 8g
- Saturated fat
- 13.3g
- Sodium
- 1299 mg
- Dietary fiber
- 4.0g
6 servings per batch · ~371g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken Quarters with Shallots and Olive Salad have per serving?
Each serving contains 40g of protein and 728 calories, with 60g fat and 8g carbs. The fat content is high and carbs are nearly non-existent, making this a ketogenic or carnivore-aligned option.
How long does Chicken Quarters with Shallots and Olive Salad take to prep?
This recipe is quick prep and produces 6 servings in a single stovetop session. You can efficiently batch-prep multiple dinners at once for the week ahead.
Is Chicken Quarters with Shallots and Olive Salad good for fat loss?
At 728 calories with 40g protein and minimal carbs (8g), this meal works for fat loss when portion-controlled, though the high fat content means you need to watch total daily intake. The satiating protein and fat combo can curb hunger on a cut.
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