Charred Lemon Chicken Thighs
Arugula-Pecan Salad
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 lemons, halved crosswise
- 2 Tbsp butter, cubed
- 3 Tbsp minced garlic
- ½ cup white wine (or use low-sodium chicken broth)
- 3 Tbsp capers
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side. Remove chicken from skillet; keep warm.
- Place lemons, cut side down, in skillet; cook 2 minutes or until browned. Remove from skillet.
- Add butter and garlic; cook 30 seconds. Stir in wine, scraping skillet to loosen browned bits. Return chicken to skillet, and stir in capers. Cook 2 to 3 minutes or until chicken is done and sauce is slightly thickened.
- Return lemons to skillet; sprinkle with parsley.
Side Dish Ingredients
- ¼ cup chopped pecans
- 2 (5-oz) pkg baby arugula
- 1 Tbsp white wine vinegar
- 2 tsp grainy Dijon mustard
- 2 tsp maple syrup
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine arugula and nuts in a bowl. Whisk together vinegar, mustard, syrup, salt, and pepper; gradually add oil, whisking until blended. Drizzle dressing over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
302
|
110
|
412
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 1 | 4 | 5 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 411 | 242 | 653 |
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