Jamaican Chicken Thighs
Orange-Avocado Salad
Ingredients
- 2 cloves garlic, minced
- 1 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp dry mustard
- ½ tsp crushed red pepper
- 2 Tbsp olive oil
- ¼ cup soy sauce
- 2½ lb bone-in, skinless chicken thighs
Instructions
- Preheat oven to 400°F. Sauté garlic, ginger, allspice, mustard, and red pepper in hot oil in a large nonstick skillet over medium-high heat 3 minutes or until fragrant. Remove from heat. Whisk in soy sauce.
- Place chicken on a foil-lined large rimmed baking sheet. Pour garlic mixture over chicken, and toss. Bake 35 minutes or until chicken is done.
Side Dish Ingredients
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1 tsp crushed red pepper
- ½ tsp salt
- 2 navel oranges, peeled and sectioned
- 2 large avocados, diced
Side Dish Instructions
- Whisk together lime juice, oil, crushed red pepper, and salt in a bowl. Add oranges, tossing well.
- Stir in avocados just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
244
|
183
|
427
|
| Fat (g) | 13 | 15 | 28 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 1 | 13 | 14 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 499 | 200 | 699 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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