Chicken Thighs with a Green Goddess Dressing

By January 28, 2020 No Comments
DifficultyBeginner

I started introducing chicken thighs (skinless, boneless) to my diet more often since I was getting B-O-R-E-D with the same old breasts 🙂 No, really, the last thing you want is to get bored with your healthy meals- we need to still be excited to cook and eat in order to live healthy! This small addition to my protein intake has had a profound affect. This recipe is fantastic for fresh dinner and then used as leftovers for atop a salad or in a grain bowl the next day.

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Yields4 Servings
Prep Time15 minsCook Time32 minsTotal Time47 mins
 8 chicken thighs
 1 tbsp extra virgin olive oil
For the green goddess dressing
 ½ cup parsley leaves, chopped
 1 tbsp tarragon leaves, chopped
 ½ cup Watercress
 1 garlic clove, minced
 1 tbsp Worcestershire sauce
 1 tbsp lemon juice
 ½ tbsp champagne vinegaruse apple cider vinegar if you don't have it
  cup avocado oil
 ¼ cup paleo mayonnaise
 sea salt + pepper
1

Serve with: radish sliced, cracked snap peas, 1/4 cup steamed brown rice

2

Preheat the oven to 425 degrees F.
Begin by making the green goddess dressing by combining all of the ingredients in a blender.

3

Heat oil in a large, oven-proof skillet over medium heat for 30 seconds- place the chicken thighs in the skillet + sear 2-3 minutes/side.
Place the skillet in the oven for 20-25 minutes or until cooked through.

4

Serve with the dressing on top + mixed with radish slices, fresh cracked snap peas, + steamed brown rice.
1 Serving = 1/2 cup brown rice, 2 chicken thighs, 1 radish; sliced, + 1/2 cup snap peas.

Ingredients

 8 chicken thighs
 1 tbsp extra virgin olive oil
For the green goddess dressing
 ½ cup parsley leaves, chopped
 1 tbsp tarragon leaves, chopped
 ½ cup Watercress
 1 garlic clove, minced
 1 tbsp Worcestershire sauce
 1 tbsp lemon juice
 ½ tbsp champagne vinegaruse apple cider vinegar if you don't have it
  cup avocado oil
 ¼ cup paleo mayonnaise
 sea salt + pepper

Directions

1

Serve with: radish sliced, cracked snap peas, 1/4 cup steamed brown rice

2

Preheat the oven to 425 degrees F.
Begin by making the green goddess dressing by combining all of the ingredients in a blender.

3

Heat oil in a large, oven-proof skillet over medium heat for 30 seconds- place the chicken thighs in the skillet + sear 2-3 minutes/side.
Place the skillet in the oven for 20-25 minutes or until cooked through.

4

Serve with the dressing on top + mixed with radish slices, fresh cracked snap peas, + steamed brown rice.
1 Serving = 1/2 cup brown rice, 2 chicken thighs, 1 radish; sliced, + 1/2 cup snap peas.

Chicken Thighs with a Green Goddess Dressing

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