Total: 40 minutes.
This is a great soulful dish - low carb, healthy, visually beautiful, and with a splash of Asian fusion! :)
Baby bella mushrooms, yellow squash, organic carrots with greens, Perdue Fit & Easy Chicken Thighs Boneless Skinless - 4 ct Fresh. Generous extra virgin olive oil, salt, black pepper, teriyaki sauce, small cube of butter.
Please please please try using extra virgin olive oil - it will completely improve your diet.
1). Preheat oven to 400F. Chop up the mushrooms, yellow squash, rub butter onto carrots.
2). Apply extra virgin olive oil generously onto all veggies, splash of salt and black peppers. Put into oven for 15 minutes. While the veggies are roasting in the oven, season the chicken thighs with teriyaki sauce, salt, and black pepper for 5 minutes. Then, prepare a olive oil covered skillet and get it heated. Add seasoned chicken thighs to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes.
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you can get this sauce at domick's for
around $5very very handy |
3). Move the chicken thighs from skillet to the oven, cover the veggies (so that the sauce and oil can drip down to the veggies.... hummmmm yuuuuuummmmmm!)
Optional 4). I used the leftover teriyaki sauce in the skillet to fry some left over rice - worked like a charm! Left over rice is the best kind for frying, plus the chicken and teriyaki gave the rice much nice flavors without being too oily.
The chicken is juicy, mushrooms just browned enough so very meaty, yellow squash soft and tender. This is the first time I included whole carrots in a dish - the organic carrots here were worth the money. The only bit of luxury of this dinner was the Stratton Lummis Cabernet Sauvighon, 2006 Napa Vally (drinkability 95, drink or hold). The retail price was over $70, but any red wine will go nicely with this meal! :)
