Vinegar Chicken with Oranges and Olives
Vinegar Chicken with Oranges and Olives delivers 57g protein and 817 calories per serving — designed for lifters hitting 200g+ daily protein or fueling hard training blocks. Just 4 servings prep on the stovetop, so this works as a primary dinner for serious bulk phases. The protein density supports muscle protein synthesis without the digestive load of multiple smaller meals.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On(1361g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •2½ teaspoons kosher salt
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Orange
- •Vinegar, White(120g)
- •½ cup Castelvetrano olive brine
- •1 bay leaf
- •Garlic
- •Red pepper flakes(3g)
- •½ teaspoon freshly cracked black pepper
- •Olives, Black, Canned, Pitted(120g)
Instructions
- 1Preheat the oven to 400°F with a rack in the center position.
- 2Season the chicken all over with 2 teaspoons of the salt.
- 3Heat the olive oil in a large oven proof skillet over medium-high heat. Once the oil is glistening, add the chicken, skin sides down, and cook until golden brown, about 5 minutes, then flip and cook until browned, about 3 minutes more. Transfer the chicken to a plate.
- 4Add the oranges to the skillet in a single layer and cook until softened and the rinds begin to brown, 2 to 3 minutes. Flip the orange slices, then add the vinegar, olive brine, bay leaf, garlic, red pepper flakes, and remaining ½ teaspoon of salt. Arrange the chicken on top of the oranges, pouring over any collected juices. Bake for about 30 minutes, or until the skin is golden brown and the internal temperature of the chicken reads 165°F on an instant-read thermometer. Remove from the oven. Using a spoon, baste the chicken with the sauce. Top with black pepper and olives and return to the oven for another 10 minutes, or until the olives are warmed through.
- 5Transfer the chicken, oranges, and olives to a large platter and pour the sauce over top. Top with more red pepper flakes, if desired, and serve immediately.
Nutrition — Per Serving
817
calories
57g
protein
62g
fat
- Carbohydrates
- 3g
- Saturated fat
- 16.2g
- Sodium
- 497 mg
- Dietary fiber
- 0.9g
4 servings per batch · ~405g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Vinegar Chicken with Oranges and Olives have?
Each serving contains 57g protein and 817 calories with 62g fat and 3g carbs. This is one of the highest single-serving protein counts available and delivers substantial calories from fat.
How long does Vinegar Chicken with Oranges and Olives take to prepare?
Despite the high per-serving nutrition density, this recipe uses quick prep methods and yields 4 servings on the stovetop. You'll have enough for several dinners with minimal active cooking required.
Is Vinegar Chicken with Oranges and Olives good for muscle gain?
At 57g protein per serving with 817 calories, this recipe is well-suited for muscle gain phases where high protein and calories support strength training and hypertrophy. The high fat content (62g) provides energy without relying on carbs.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
