So, as you can see, I bought a big bag of chicken thighs this week and made a few different recipes from them. I love doing this so I don’t eat the same thing every day and i have different things for lunches the next day. You can also freeze extras for future lunches. I find that it usually thaws overnight by lunch the next day. Simple and very satisfying. All the chicken dishes I have posted this week are awesome over cold or slightly wilted greens too!!
LEMON ROSEMARY CHICKEN
8 skinless, boneless chicken thighs or tenders
3 T lemon juice and 1 T lemon zest
1 T fresh rosemary or 2 t dried, minced
2 cloves garlic, crushed
1 t olive oil
1 T paprika
In a skillet with a bit of cooking spray, brown both sides of your chicken. Chicken thighs should probably cook for 5 minutes a side, chicken tenders for about 3. While you’re doing that, combine the rest of the ingredients in a small bowl. After your chicken has browned, add the sauce to the skillet and cook for another 5-10 minutes for thighs, 5-7 minutes for tenders, or until chicken is fully cooked.