Marinate Ahead
Lemon-Rosemary Chicken Thighs
Mixed Greens Salad with Tomato Vinaigrette
Ingredients
- 3 cloves garlic, minced
- ¼ cup fresh lemon juice
- 1 Tbsp dried rosemary (or use 2 Tbsp chopped fresh)
- ¼ cup olive oil
- 12 boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine garlic, lemon juice, rosemary, and oil in a small bowl. Pour over chicken in a large zip-top plastic bag; chill 1 hour.
- Sprinkle chicken with salt and pepper. Cook in a grill pan or cast-iron skillet over medium-high heat, in batches, 5 to 7 minutes per side or until done.
Side Dish Ingredients
- 1 (10-oz) pkg mixed baby greens
- 1 (8-oz) pkg sliced mushrooms
- ¼ cup thinly sliced red onion
- 1 Tbsp organic tomato paste
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup olive oil
Side Dish Instructions
- Combine greens, mushrooms, and onion in a bowl. Whisk together remaining ingredients; pour over salad, and toss.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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