Honey Balsamic Glazed Chicken with Arugula Salad

honey balsamic glazed chicken with arugula salad
Raymond Horn

This homemade honey glaze, loved by Landcruisers food columnist and author of  Ayesha Curry, sweetens up any meat—chicken, fish, or pork. “I often choose chicken as a protein for my girls, since there are countless ways to make it interesting," she says. "This is one of my best recipes for a weeknight, because all of the ingredients are pantry staples. I pair it with a simple arugula salad tossed with canned chickpeas to sneak in some vegetables, and everyone’s happy.”

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Yields: 4 servings
Total Time: 0 hours 30 mins
Ingredients
Chicken
1 tbsp. olive oil
4 bone-in chicken thighs (about 1 3/4 lbs)
Kosher salt
Pepper
1/2 c. balsamic vinegar
1/4 c. honey
1 tbsp. low-sodium soy sauce
2 cloves garlic, minced
Salad
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. honey
1 tsp. Dijon mustard
Kosher salt
Pepper
1 15-oz can chickpeas, rinsed
1 c. grape or cherry tomatoes, halved
1/2 seedless cucumber, cut into ¼-in. pieces
5 oz. arugula (about 8 cups)
Directions
Make Chicken
  1. Heat oven to 425°F. Heat oil in a large skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper, place in the skillet skin side down, and cook until deep golden brown and crisp, 7 to 8 minutes. Turn chicken over, cook 1 minute more, then transfer skillet to oven and roast until cooked through, 8 to 10 minutes. Transfer to a serving platter. Pour off all but 1 tablespoon fat in skillet. 
  2. While chicken is cooking, in a small bowl, combine balsamic vinegar, honey, and soy sauce. When chicken is done, add garlic to skillet and cook on medium, stirring, 1 minute. Add vinegar mixture and simmer, stirring often, until reduced by nearly half and the consistency of maple syrup, 6 to 8 minutes. Drizzle over chicken. 
Make Salad
  1.  In a large bowl, whisk together oil, red wine vinegar, honey, Dijon, and 1/4 teaspoon each salt and pepper. Add chickpeas, tomatoes, and cucumber and toss to combine. 
  2. Fold in arugula and serve with chicken.

PER SERVING 570 CALORIES, 28.5 G FAT (7 G SATURATED), 33 G PROTEIN, 690 MG SODIUM, 44 G CARB, 6 G FIBER

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