Classic Favorite
Buttermilk Oven-Fried Chicken Thighs
Warm German Potato Salad and Steamed Broccoli
Ingredients
- ¼ cup low-fat buttermilk
- 4 tsp Dijon mustard
- 1 Tbsp honey
- 2 (6-oz) bone-in chicken thighs, skinned
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup whole wheat panko breadcrumbs
- 1 Tbsp olive oil
Instructions
- Combine buttermilk, mustard and honey in a zip-top plastic freezer bag; add chicken thighs.
- Seal and turn to coat; chill 15 minutes.
- Preheat oven to 350°F.
- Remove chicken from bag; discard marinade.
- Sprinkle chicken with paprika, salt and pepper; dredge in breadcrumbs.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat; add chicken, and cook 3 minutes per side or until browned.
- Transfer chicken to a wire rack in a rimmed baking sheet.
- Bake 30 to 35 minutes or until done.
Side Dish Ingredients
- ¾ lb organic red potatoes, quartered
- 2 slices natural uncured bacon, chopped
- ¼ cup chopped red onion
- 1 Tbsp red wine vinegar
- ½ tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 1 small head broccoli, cut into florets
Side Dish Instructions
- Place potatoes and ¼ cup water in a microwave-safe bowl; cover with plastic wrap.
- Microwave on HIGH 3 to 4 minutes or until tender.
- Cook bacon and onion in a large nonstick skillet over medium-high heat 8 minutes or until bacon is crisp and onion is tender; remove from heat.
- Add potatoes, vinegar, mustard, and ¼ tsp each salt and pepper; toss to coat.
- Meanwhile, place broccoli in a steamer basket over simmering water; cook 5 minutes or until crisp-tender.
- Sprinkle with remaining salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Clean Eating Meal Plan
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