Thanks to frozen veggies, this easy and well-balanced dinner can get onto the table in less than an hour if you skip the marinating time. But if you can, marinating the chicken for at least an hour, or overnight, will add more flavor. Then grab it from the fridge, and proceed with the quick recipe.
Author Rosanne Rust MS RDN, www.rustnutrition.com
2tbspsoy saucelow sodium for DASH
1tspsesame oilif you have it, optional
2tspminced garlicor 1/2 tsp garlic powder
6bonelessskinless chicken thighs
1package Birdseye Shredded VeggiesI used White Cabbage & Carrots
Combine the peanut butter, honey, soy sauce, vinegar, water, sesame oil (if using), garlic and ginger in a large bowl. Whisk until blended. Add chicken thighs and toss to coat. Cover and place in the refrigerator for 30 minutes, or up to overnight.
Preheat oven to 400F.
Place chicken onto one half of a large baking sheet and roast for 20 minutes.
Pull the pan from the oven, and pour the frozen veggies onto the other half of the pan. Return to oven for 15 minutes.
Transfer veggies to plates or a platter, and top with chicken.
Garnish with chopped peanuts and/or scallions.
If you don't have sesame oil on hand, you can omit it. It does however add more depth to the overall flavor of the marinade. I like to keep sodium lower, but you can add a little more soy sauce if you like.
Roasted Chicken Thighs with Peanuts over Veggies https://rustnutrition.com/blog/2022/09/14/peanut-y-chicken-thighs-with-veggies/ September 14, 2022