Wednesday, March 28, 2012

One Pan Meal: Rosemary-Garlic Chicken Thighs with Sauteed Greens


Chicken thighs.They're what's for dinner.

This recipe is so simple. And, it involves only one pan and just a few ingredients. Which means, less dishes. How can you argue with that?

This is a meal that should be cooked while sipping a glass of Pinot Noir and listening to this playlist. Unfortunately, this girl can dream, because I'm still on my liver cleanse. So, keep the playlist, nix the alcohol.

You take the chicken thighs, rub em' with some herbs, brown each side, add some sliced onion, and stick them in the oven. 15 minutes later, you have your protein.

Take a sip of wine.

Take the chicken out, put it on some plates, and saute some greens in that very same skillet. In the delicious herbs and juice left over from those thighs.

Take another sip.

If you really want to push the multi-tasking, roast a sweet potato in the oven while you're cooking. Sweet potato, optional for you. It's never optional for me...I consume them year long (just like wine). Nature's candy, folks.

Take a gulp of wine.

In the words of my roommate, "wabam." Dinner is served. And no, I'm totally not going through alcohol withdrawal on this cleanse. I don't know where you got that idea.

You're welcome.

Rosemary-Garlic Chicken Thighs with Sauteed Greens
Serves 2
2-3 chicken thighs, boneless
1 tablespoon grapeseed or olive oil
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon rosemary
ground black pepper, to taste
cayenne pepper, optional
1 medium yellow onion

1 bunch of Dinosaur Kale
3 handfuls of spinach, optional

1) Preheat the oven to 400 degrees. Pat the chicken thighs down with paper towels, making sure they are dry. Combine the garlic powder, sea salt, oregano, and rosemary in a small bowl, and rub on each side of each chicken thigh. Sprinkle with black pepper and cayenne pepper (optional).

2) Heat your oil of choice in a cast-iron skillet (if you don't have one, any ole' pan will work); turn to medium-heat.  Place the spice-covered chicken thighs in the skillet and brown on each side for 2 minutes. Remove from the heat, sprinkle the sliced onions in, and place in the oven. If you aren't using a cast-iron skillet, make sure to place the chicken and onions in an oven-safe baking dish. Put the timer on for 15 minutes.

2) While your chicken is baking, wash the kale and tear the leaves off into large pieces; tear away from the stem. Tear imperfectly, go on. It's okay. Wash the spinach, if you're using, and set aside both the greens.

3) Check to see if the chicken is done after 15 minutes; ensure that the middle is no longer pink. Remove the skillet from the oven, and scoop chicken and onions out. Place on plates for serving. Do NOT wash the skillet.

4) Over medium-heat, in the same skillet, add in the kale first, stirring for a minute or so. Then, add in the spinach and mix both together until slightly wilted. Garnish with ground black pepper and remove from heat. Serve aside the chicken and onions.

I was too impatient to snap a decent picture of the entire plate. To be honest, I was famished and it smelled so good. This meal is healthy, low-carb, and high-protein. It's the perfect fast, go-to weeknight meal. I hope you enjoy it!

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