Dinner - Weight watchers chicken thighs recipe

Author: Timothy Edwards  

The addition of browned chicken thighs, red onion, and garlic builds lots of depth of flavor, and using frozen mixed vegetables gives you even more of a convenience factor. This comforting dish boasts the fall flavors of apples, sage and sweet potatoes.

Greek lemon-chicken thighs and potatoes

Greek lemon-chicken thighs and potatoes
Lemon and garlic give this hearty, sheet-pan dish Mediterranean flavor. For the best possible flavor results, we recommend marinating the chicken overnight, and the great new is that you can prep this on-dish meal in about 15 minutes. We like to set it all up in a zip-top plastic bag to make the clean-up extremely easy, and to fully immerse the chicken in the delicious marinade. If you prefer boneless, skinless chicken breasts, they'll work just as well, as long as you reduce the cooking time by 15 minutes.
Total time: 195 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Greek
Number of ingredients: 9
Ingredients:
  • 0.5 cup(s) Fresh lemon juice
  • 0.5 cup(s) Fat free chicken broth
  • 2 Tbsp Olive oil
  • 4 medium clove(s) Garlic clove(s) minced
  • 2 Tbsp Dried oregano
  • 1.5 pound(s) Uncooked boneless skinless chicken thigh(s) about 8 thighs
  • 1 spray(s) Cooking spray
  • 1 pound(s) Uncooked new potato(es) cut in half (about 10 small potatoes)
  • 0.25 cup(s) Fresh parsley sprigs
Nutrition:
  • Calories: 116 kcal
How to cook:
  1. Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
  2. Preheat oven to 350ºF. Coat a sheet pan with cooking spray.
  3. Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
  4. Serving size: About 2 chicken thighs and 5 potato halves
Notes: Greek lemon-chicken thighs and potatoes, Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. · Preheat oven to 350ºF. · Place chicken and marinade in

Greek lemon chicken thighs and potatoes

Greek lemon chicken thighs and potatoes
Save time and infuse flavour by marinating this hearty Mediterranean dish overnight. The garlicky-lemon flavour is excellent.
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Greek
Number of ingredients: 7
Ingredients:
  • 120 ml Lemon Juice, Fresh fresh
  • 1 can(s) Baxters Favourites Chicken Broth use 120ml, low-fat
  • 4 clove(s) Garlic minced
  • 2 teaspoons, level Oregano, Dried
  • 5 spray(s) Calorie controlled cooking spray
  • 600 g Chicken Thigh, Skinless, Boneless, raw about 8 thighs
  • 450 g Potato(es), Raw uncooked, cut in half (about 10 small potatoes)
Nutrition:
  • Calories: 116 kcal
How to cook:
  1. Place lemon juice, broth, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
  2. Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
  3. Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes.
Notes: Jerk Chicken Thighs with Mango Salsa | Healthy Recipes, Place chicken on preheated grill. Grill for 10 minutes; flip over and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.

Cider-braised chicken thighs with sweet potatoes and sage

Cider-braised chicken thighs with sweet potatoes and sage
This comforting dish boasts the fall flavors of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce and some steamed green beans to boost your daily number of vegetable servings. If the final sauce isn’t thick enough for your taste, use a slotted spoon to remove the chicken and sweet potatoes from the pan. Then increase the heat to high and reduce the remaining pan sauce to your desired thickness. This dish can be made ahead and reheated. Because it also freezes exceptionally well, divide any leftovers into single serving containers or freezer safe bags for a homemade frozen dinner later in the month.
Total time: 68 minutes
Cook time: 53 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1.5 pound(s) Uncooked boneless skinless chicken thigh(s) about 6 thighs
  • 1.5 tsp Kosher salt divided
  • 0.25 tsp Black pepper freshly ground
  • 1 Tbsp Canola oil
  • 8 medium Uncooked shallot(s) thickly sliced
  • 1 medium clove(s) Garlic clove(s) minced
  • 2 cup(s) Reduced-sodium chicken broth
  • 0.5 cup(s) Apple cider
  • 1 Tbsp Apple cider vinegar
  • 2 tsp Fresh sage minced, divided (or to taste)
  • 1 Tbsp Fresh thyme use 4 whole sprigs
  • 1.5 pound(s) Uncooked sweet potato(es) peeled, cut into 3/4-inch cubes
Nutrition:
  • Calories: 124 kcal
How to cook:
  1. Season both sides of chicken with 1 teaspoon salt and pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
  2. Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
  3. In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.
  4. Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.
  5. Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and about 3/4 cup sweet potato-shallot mixture per serving.
Notes: Slow cooker chicken thighs with mushrooms and pearl onions, Instructions · Spray a large nonstick skillet with cooking spray and set over medium heat for 1 minute. Add thighs and brown well, turning once, about 4 minutes.

Orzo risotto with chicken thighs

Orzo risotto with chicken thighs
Replace traditional arborio rice with orzo, and you can make a fabulous skillet pasta meal in half the time it takes to make risotto. Our version comes together in less than half an hour, and uses chicken broth instead of cream or cheese. The addition of browned chicken thighs, red onion, and garlic builds lots of depth of flavor, and using frozen mixed vegetables gives you even more of a convenience factor. This easy recipe hits all the right notes and is a cinch to assemble.
Total time: 27 minutes
Cook time: 17 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 11
Ingredients:
  • 1 pound(s) Uncooked boneless skinless chicken thigh(s)
  • 2 Tbsp All-purpose flour
  • 0.25 tsp Table salt divided
  • 0.25 tsp Black pepper divided
  • 2 spray(s) Cooking spray
  • 1 small Uncooked red onion(s) thinly sliced, or more to taste
  • 1 medium clove(s) Garlic clove(s) minced, or more to taste
  • 1 cup(s) Uncooked orzo
  • 2 cup(s) Canned chicken broth divided
  • 0.25 tsp Dried thyme or more to taste
  • 2 cup(s) Frozen mixed vegetables such as peppers and onions, not thawed (about 10 oz)
Nutrition:
  • Calories: 237 kcal
How to cook:
  1. Cut chicken thighs into bite-size pieces and place in a plastic bag with flour, 1/8 teaspoon salt and 1/8 teaspoon pepper; seal bag and shake to coat chicken.
  2. Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and brown, about 2 minutes per side; remove chicken from pan.
  3. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 2 minutes. Add orzo; toast in skillet, stirring constantly, about 1 minute.
  4. Add 1 cup broth to skillet and reduce heat to medium heat; stir and scrape up any browned bits in bottom of skillet with a wooden spoon. Add chicken back to pan with thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper and frozen vegetables; stir well. Add remaining cup of broth and reduce heat to low; cover skillet and simmer until orzo is tender, chicken is completely cooked and vegetables are hot, about 10 minutes more. Yields about 1 1/3 cups per serving.
Notes: Honey-ginger chicken thighs, Mix together 1/4 cup hoisin sauce, 2 Tbsp orange juice, 2 tsp honey, and 1/8 tsp spicy mustard in a small bowl. Sprinkle with 1 tsp minced fresh chives just
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