Strawberry Balsamic Chicken Thighs
Updated September 20, 2016
boneless skinless chicken thighs (1 1/4 lb)
teaspoon ground black pepper
oz fresh mozzarella cheese, sliced
green onions, whites and greens separated, sliced on the bias
oz fresh strawberries, stemmed and halved
tablespoon balsamic vinegar
cups chopped stemmed kale
Heat oven to 425°F. Spray rimmed sheet pan with cooking spray.
In large bowl, mix chicken, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place in pan in single layer. Roast 15 to 17 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove pan from oven. Top chicken thighs with mozzarella slices; bake 4 to 6 minutes longer or until cheese melts. Top with green onion greens.
Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add strawberries, green onion whites, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; cook 3 to 4 minutes, gently stirring occasionally, until strawberries brown on edges and begin to break down.
In small bowl, mix honey and vinegar. Add kale to skillet; drizzle honey mixture over kale. Cook 1 to 2 minutes, stirring occasionally, until kale begins to wilt. Serve mixture with chicken thighs.
- Curly green kale and lacinato kale are both good choices for this recipe.
- Save some time by using presliced fresh mozzarella.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.