As Jerry Lee Lewis sang, chicken thighs have “a whole lot of flavor going on…” (That *is* the song, right???) All kidding aside, chicken thighs are packed with flavor but higher in saturated fat than chicken breasts. So if you are seeking to lower your cholesterol, then substitute chicken breasts or turkey cutlets for this sweet and sassy but easy sheet pan dinner.
MEAL PREP SUNDAY: If you are prepping your weekly meals on Sunday, you can do the following until you are ready to cook:
- Trim any visible fat from the chicken thighs.
- Marinade the chicken in soy sauce, honey, and garlic, storing in an airtight container or plastic bag until ready to bake.
Ingredients:
- 8 boneless chicken thighs
- 1/4 cup less sodium soy sauce
- 1/4 cup honey
- 1 tablespoon garlic (for chicken marinade)
- 1 tablespoon garlic (for asparagus)
- 1 tablespoon olive oil
- asapargus
- Olive oil cooking spray
- Minute Jasmine Rice Cups
Instructions:
- Trim any visible fat from the chicken thighs.
- Combine the soy sauce, honey, and garlic in a large bowl or plastic bag. Marinade the chicken in the mixture for at least 30 minutes.
- Heat an oven to 400F.
- Place the asparagus in a bowl and drizzle with olive oil. Add the garlic and then toss to coat.
- Spray a sheet pan with cooking spray. Arrange the chicken and asparagus on the sheet pan.
- Bake for approximately 20-22 minutes or until the chicken registers an internal temperature of 165F.
- Serve alongside 1/2 cup of rice for women or 1 cup of rice for men.
Makes 4 Servings.
