I started introducing chicken thighs (skinless, boneless) to my diet more often since I was getting B-O-R-E-D with the same old breasts 🙂 No, really, the last thing you want is to get bored with your healthy meals- we need to still be excited to cook and eat in order to live healthy! This small addition to my protein intake has had a profound affect. This recipe is fantastic for fresh dinner and then used as leftovers for atop a salad or in a grain bowl the next day.
[cooked-sharing]
Serve with: radish sliced, cracked snap peas, 1/4 cup steamed brown rice
Preheat the oven to 425 degrees F.
Begin by making the green goddess dressing by combining all of the ingredients in a blender.
Heat oil in a large, oven-proof skillet over medium heat for 30 seconds- place the chicken thighs in the skillet + sear 2-3 minutes/side.
Place the skillet in the oven for 20-25 minutes or until cooked through.
Serve with the dressing on top + mixed with radish slices, fresh cracked snap peas, + steamed brown rice.
1 Serving = 1/2 cup brown rice, 2 chicken thighs, 1 radish; sliced, + 1/2 cup snap peas.
Ingredients
Directions
Serve with: radish sliced, cracked snap peas, 1/4 cup steamed brown rice
Preheat the oven to 425 degrees F.
Begin by making the green goddess dressing by combining all of the ingredients in a blender.
Heat oil in a large, oven-proof skillet over medium heat for 30 seconds- place the chicken thighs in the skillet + sear 2-3 minutes/side.
Place the skillet in the oven for 20-25 minutes or until cooked through.
Serve with the dressing on top + mixed with radish slices, fresh cracked snap peas, + steamed brown rice.
1 Serving = 1/2 cup brown rice, 2 chicken thighs, 1 radish; sliced, + 1/2 cup snap peas.