Rosemary Lemon Chicken Thighs Recipe and Cooking Video
Chicken thighs are so flavorful, but we are kicking it up a notch with the addition of rosemary and lemon! This a quick meal that is perfect for a busy week night. Add your favorite veggie and carb to round out the meal!
Ingredients:
1 1/2 lb chicken thighs, skinless and boneless
1 lemon, halved
1 Tbs olive oil
2 Tbs rosemary, fresh, chopped
1 tsp garlic powder
1/2 tsp salt
Directions:
Prep
Preheat oven to 375°F
Chop rosemary
Make
Place chicken thighs on a parchment-lined baking sheet
Squeeze the juice from half the lemon over thighs and drizzle with olive oil
Sprinkle thighs with rosemary, garlic powder and salt.
Slice the remaining half lemon thinly and place on top of each thigh
Bake in oven for approximately 20-25 minutes until thighs are no longer pink on the inside or until a meat thermometer reads 165 degrees F
Remove chicken from oven and let rest for 5 minutes before serving
Do you love to eat fresh pineapple, but find prepping it to be a chore? This video is for you! Bonus – a delicious recipe to make using your freshly chopped pineapple. Enjoy!
Pineapple Salsa
Ingredients
2 cups pineapple, fresh
1 bell pepper, red
3 tomatoes, Roma
1/4 cup cilantro, fresh
1/4 cup red onion
1 jalapeño – remove seeds (optional)
2 limes, juiced
1 Tbs olive oil
saltto taste
Directions
Prep
Wash and chop all produce according to directions
Make
Combine all ingredients in a large bowl and season to taste with salt
This pudding is quick to assemble and the long process happens while you are sleeping! Wake up and get creative by adding your favorite toppings. Check out our suggestions below.
Ingredients:
1 cup oat milk, unsweetened
1 tsp vanilla extract
1 Tbs maple syrup (or other sweetener)
1/2 cup Greek yogurt, plain & low-fat (or plant-based yogurt)
1/4 cup chia seeds
1/2 cup blueberries
Directions:
Add all ingredients, except berries, to a mason jar with a tight-fitting lid and shake vigorously to combine
Let sit for 10 minutes then shake again to prevent chia seed from settling to bottom
Place in refrigerator for at least 4 hours or overnight
Elevate your nutrition effortlessly with this sheet pan tofu meal featuring an array of colorful vegetables – red and orange bell peppers, carrots, scallions, and broccoli – alongside extra-firm tofu. Packed with essential vitamins and minerals, this dish provides a plant-based protein boost.
The tamari, garlic, maple syrup, and ginger sauce not only enhances flavor but also provides antioxidants, supporting your body’s natural detoxification processes.
Trust us – this convenient and wholesome dinner time solution is a nutritional powerhouse for promoting overall well-being.
Ingredients:
1 bell pepper, red, chopped
1 bell pepper, orange, chopped
2 large carrots, sliced
2 scallions
1 cup broccoli, chopped
12 oz tofu, extra firm, cubed
2 Tbs tamari or low-sodium soy sauce
1 tsp garlic, minced
2 tsp maple syrup
2 tsp ginger, grated
2 tsp olive oil
Directions:
Prep
Preheat oven to 375º
Chop peppers, carrots, green onions, broccoli, and cube drained tofu
Mince garlic and ginger
In a small bowl, mix together tamari, garlic, maple syrup, and ginger
Make
On a lined sheet pan, cook tofu for about 15 minutes
After tofu has cooked a little, add in the veggies
Pour mixed sauce mixture over all veggies and tofu
Bake for about 20 minutes until vegetables are cooked and tofu browns a bit
Notes:
Incorporate other vegetables like cauliflower, green beans, or onions.
2 lbs carrots, peeled and cut into strips or rounds
1 onion, sweet, sliced or chopped small
salt, to taste
pepper, to taste
Directions:
Prep
Preheat oven to 425°F and line baking sheet with parchment paper
Combine oregano, mustard, syrup, and olive oil in a small bowl
Peel and cut carrots and chop the onion
Make
Brush 1/2 mustard-maple syrup mixture evenly over salmon fillets
Toss carrots and onion with remaining dressing in a bowl
Add salmon to the pan and spread vegetables around the salmon in an even layer
Bake at 425°F for 20-30 minutes or until salmon is done and carrots are tender
Notes:
Other protein options: chicken, shrimp, halibut, tempeh
Other vegetable options: parsnips, sweet potatoes, butternut squash, delicata squash
Coconut Lime Salmon with Vegetables
Ingredients:
1/2 cup onion, red, chopped
1/4 cup cilantro, fresh, chopped
1 zucchini, chopped
2 cups spinach, chopped
1/2 bell pepper, red, cut into strips
2 limes for 2 tablespoons lime juice
1 Tbs coconut oil
1 1/2 lbs salmon fillets, cut into equal servings
1 cup vegetable broth
1/2 tsp red chili flakes
1/2 cup coconut milk, canned
2 Tbs soy sauce
Directions:
Prep
Chop red onion, cilantro, zucchini, and spinach leaves
Cut pepper into strips
Juice lime
Make
Melt coconut oil in a large skillet over medium-high heat then add salmon filets, skin side up, and sear filets until they remove easily from the skillet – about 5 minutes then remove from skillet
Add onion to sauté pan and cook until soft
Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil
Reduce to a simmer and cook for 5 minutes
Add coconut milk and soy sauce then simmer for an additional 5 minutes
Return salmon to skillet and nestle into vegetables
Simmer until fillets are completely cooked through – about another 5-7 minutes then remove from heat
Add chopped spinach to skillet and cover for a few minutes until softened