These sticky, saucy chicken thighs are perfectly paired with any grilled zucchini sides (shown here with chopped tomato-basil salsa). You can also use chicken breasts; just cook them a little longer, about 6 minutes per side.
1 1/2 tablespoons olive oil
8 (3-oz.) skinless, boneless chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup thinly sliced shallots
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh oregano
Est. added sugars 4g
How to Make It
Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm.
Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.
And super easy. Hubby accidentally got chicken breasts vs. thighs but I cut them into fourths and prepared the dish as written. Wonderful flavors and the chicken was moist and tender. Will definitely make this again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!