Baked Teriyaki Chicken Thighs
Asparagus and Mushroom Saute
Ingredients
- ¼ cup fresh orange juice
- 2 Tbsp soy sauce
- ½ tsp ground ginger
- ⅛ tsp crushed red pepper
- 2 cloves garlic, minced
- 1 lb bone-in, skinless chicken thighs
- 6 slices bacon
Instructions
- Combine first 5 ingredients in a large zip-top plastic freezer bag. Add chicken; seal bag, and turn to coat. Chill 1 hour.
- Preheat oven to 375°F. Remove chicken from marinade; discard marinade. Wrap each chicken thigh with 1 bacon slice. Place chicken on a large foil-lined baking sheet.
- Bake 35 minutes or until chicken is done and bacon is crisp.
Side Dish Ingredients
- ½ lb asparagus, cut into 1-inch pieces
- ½ (8-oz) pkg sliced shiitake mushrooms (or use button mushrooms)
- 1 Tbsp dark sesame oil
- 1 small clove garlic, minced
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Sauté asparagus and mushrooms in hot oil in a large nonstick skillet over high heat 4 minutes or until crisp-tender. Stir in garlic, salt, and pepper. Cook 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 3 | |
| Calories |
228
|
98
|
326
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 381 | 245 | 626 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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