This has to be the most fattening thing I’ve cooked all week,
Don’t worry, not that fat, but concidering that my lovely boyfriend has joined my healthy Sunday to Thursday meals,
I’ve been making us salads all the time.
And mini broccoli quiches.
BUT
no one can live off of vegetables and cheese all the time
(I don’t get vegetarians , I really don’t)
Plus we ran out of chicken breasts,
So I decided to make these.
So good.
And off course with a little easiest basic summer salad on the side
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients for the Sauce
- 5 tbsp olive oil (you can add or reduce as you wish)
- 4 tbsp honey
- 1 tbsp vinegar
- 1 1/2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
You can also add
- mashed garlic
- chopped onions
- lemon juice
Instructions
- Marinate chicken thighs (or breasts, or whatever part you want) for 30 min
(at least, the longer you leave them, the better it’ll taste,)
I marinated them for 2 hours - Now, sometimes I sear the thighs in a hot pan before sending them in the oven, usually we do that to give the skin a bit of color and crisp,
so the chicken wont look boiled and pale. In this case, I thought it was redundant due to the facts that the sauce will give it color anyway,
and also contains enough olive oil as it is.
So- sear it if you like. I didn’t. - Skin side up, make sure you have the sauce all over the thighs, add some chopped potatoes with thyme , and that’s it!
- 180° 50 minutes
This salad is really a basic one, which is what I love about it
- Cherry tomatoes
- Cucumbers
- Lettuce
- Green onion
- Dried tomatoes
- Canned corn
- Avocado
- Salty low fat cheese
- Walnuts
- Avocado oil
- lemon juice
Yum