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1

2 people

20
3
2 People

INGREDIENTS

  • 1.33 chicken thighs (I use bone in and skin on, but you can use boneless and skinless - you can also use 2 chicken breasts, halved or butterflied)
  • 0.33 onion (yellow, white, red, whatever ya got!)
  • 0.5 cups green beans (a 12oz bag)
  • 0.33 pint shiitake mushrooms (or baby portobellos, or any little shroom you fancy)
  • 0.33 bell pepper
  • 0.33 head of broccoli
  • MARINADE

  • 1 tbsp coconut aminos
  • 0.33 tbsp rice vinegar
  • 0.33 tsp honey
  • 0.33 tbsp grated ginger
  • 0.33 tbsp chopped garlic (3 cloves)
  • 0.33 tbsp toasted sesame oil

INSTRUCTIONS

  • Chop the pepper, onion, broccoli and mushrooms (green beans can be left unchopped)
  • Whisk together your marinade in a large bowl and toss with the veggies 
  • Pat dry your chicken with paper towels and salt and pepper it
  • I sear my chicken first in a cast iron pan for 5 minutes (optional)
  • 1 tsp toasted sesame oil over high heat
  • Arrange your chicken thighs on a parchment lined baking sheet 
  • Place vegetables around your chicken
  • Bake at 400° for 20 minutes
  • Garnish with chopped green onion, cilantro and toasted sesame seeds.