Marinate Ahead
Lemon-Rosemary Chicken Thighs
Mixed Greens Salad with Tomato Vinaigrette
Ingredients
- 3 cloves garlic, minced
- ¼ cup lemon juice
- 1 Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- ¼ cup olive oil
- 12 boneless, skinless chicken thighs
Instructions
- Combine garlic, lemon juice, rosemary, and oil in a large zip-top plastic bag. Add chicken; seal and chill 1 hour.
- Sprinkle chicken lightly 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
- ¼ cup olive oil
- 1 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
Side Dish Instructions
- Combine greens, mushrooms, and onion in a bowl.
- Whisk together oil, remaining ingredients, and salt and pepper to taste; pour over salad, and toss.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
