Charred Lemon Chicken Thighs
Roasted Tomatoes with Balsamic Glaze
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
- 1 lemon, halved crosswise
- 1½ Tbsp butter, cubed
- 1½ Tbsp minced garlic
- ¼ cup low-sodium chicken broth
- 1½ Tbsp capers
- 2 Tbsp chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken 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 sides down, in skillet; cook 2 minutes or until browned. Remove from skillet.
- Add butter and garlic; cook 30 seconds. Stir in broth, 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
- 1 lb Roma tomatoes, halved lengthwise
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- ½ Tbsp balsamic glaze
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 475°F. Toss together tomatoes and oil on a large rimmed baking sheet; arrange in a single layer. Bake 20 to 25 minutes.
- Sprinkle tomatoes with salt and pepper; drizzle with glaze. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
320
|
140
|
460
|
| Fat (g) | 20 | 11 | 31 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 0 | 8 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 499 | 516 | 1015 |
| T. Sugs (g) | 0 | 5 | 5 |
| A. Sugs (g) | 0 | 1 | 1 |
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