|Balsamic Chicken, Carrot Fries and Fruit Salad with Chia Seeds|
I’ve told you this before, but when we first brought the clean eating lifestyle into our home, we ate a lot of chicken. As my mom says – boneless, skinless, tasteless chicken breasts. It wasn’t too long before I learned how to doctor them up out of sheer desperation – for if I served another piece of bland chicken, my family may certainly make reservations somewhere. (I’m being dramatic; they never complained, but it is B O R I N G and I know this). When we buy the big pack of boneless chicken thighs at the store, I usually make chicken cacciatore with them.
I was feeling a little fancy yesterday and decided to do something different. This was a total experiment and turned out pretty much amazing (I love it when that happens). This chicken dish somewhat resembled barbecue chicken, but with out the syrupy/sugary/messy addition of BBQ sauce.
Here’s what you need:
- Family pack of boneless skinless thighs. (These little guys shrink when cooked, so estimating two per person [or more] it’s reasonable).
- Cooking spray (I used grape seed)
- Kosher or sea salt
- Dried minced onion
- Garlic powder
- Crushed red pepper flakes
- Parmesan cheese, grated
- Balsamic vinegar
- Place the chicken in a baking dish (whatever is one size bigger than the 9×13)
- Spray chicken lightly with cooking spray
- Season generously with salt, onion, garlic, and pepper
- Drizzle balsamic vinegar over all.
- Top generously with parmesan.
- Place in oven for 30-40 minutes at 425 degrees, or until meat reaches the appropriate internal temperature (mine were a little icy and took almost an hour – just keep checking).