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Tag: main dish

  • Air Fryer Buttermilk Fried Chicken

    Air Fryer Buttermilk Fried Chicken

    How to Make Air Fryer Buttermilk Fried Chicken

    Is it possible to make fried chicken diabetes-friendly? Absolutely! Especially if you have an air fryer. This small appliance “fries” food with hot circulating air, so you can create the crispy, crunchy exterior or frying with a fraction of the fat and calories from traditional deep frying. This recipe creates juicy, flavorful fried chicken by marinating the chicken in buttermilk, then coating it in a cornflake crust. Then the air fryer works its magic and delivers this fried chicken that’s crispy, tender, and loaded with flavor! Top this chicken with a reduced-fat Creamy Gravy and pair with a side of Southern Collard Greens for the ultimate southern comfort meal!

    Looking for more diabetes-friendly air fryer recipes? Check out this article. 

    Watch How to Make Air Fryer Buttermilk Fried Chicken

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    25 min prep time


    15 mintues cook time


    4servings


    1 (4 ozs) piece of chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small, deep bowl, stir together the buttermilk and hot sauce. Place the chicken in the buttermilk mixture. Allow to stand 15 minutes.

    2. Place the cornflakes into the work bowl of a food processor. Process until coarse crumbs form. Add the cornmeal, garlic powder, paprika, salt, and pepper and pulse until evenly mixed. Pour the crumbs into a shallow bowl. (if you don’t have a food processor, you can crush the cornflakes in a plastic bag with a rolling pin.)

    3. Drain the chicken, allowing the excess buttermilk to drip back into bowl. Coat the chicken pieces evenly in the cornflake mixture. Place the coated chicken pieces on a wire rack.

    4. Place the chicken in the air fryer basket. Spray with nonstick cooking spray for 2 seconds (do not crowd the chicken; cook in batches if all the chicken doesn’t fit). Set the temperature to 375°F and air fry for 7 minutes. 

    5. Turn the chicken pieces. Air fry for an additional 7–10 minutes or until the chicken is done and a meat thermometer inserted in the center registers 165°F.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Kid Friendly
    Comfort Food
    Dinner
    Quick & Easy
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 (4 ozs) piece of chicken


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      24g

    • Potassium
      230mg
      5%

    Ingredients

    low-fat buttermilk
    1/3 cup

    hot sauce
    1/4 tsp

    boneless, skinless chicken breasts (cut in half lengthwise to make 4 equal portions)
    1 lbs

    corn flakes
    6 tbsp

    stone-ground cornmeal
    3 tbsp

    garlic powder
    1 tsp

    paprika
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1 whole

  • Tarragon Herbed Chicken and Mushrooms

    Tarragon Herbed Chicken and Mushrooms

    How to Make Tarragon Herbed Chicken and Mushrooms

    A favorite of French cuisine, tarragon adds a fragrant, licorice-like flavor to chicken. If tarragon isn’t your thing, try this recipe with another herb like basil, cilantro, or dill. You can also sub dried herbs for fresh: sub 1 teaspoon dried herb for each tablespoon of fresh herb. You can buy thin-cut chicken breast cutlets in the store, or buy whole chicken breast and cut them in half to make cutlets that are about 1/2-inch thick. Pair this chicken with Easy Half-Mashed Potatoes with Cauliflower for a diabetes-friendly meal with less carbs, but all the comfort!

    Double Up: Cook double the chicken in this recipe and use the leftovers for Easy Chicken Paninis later in the week!

     


    10 min prep time


    10 min cook time


    4servings


    4 oz chicken with 1/3 cup herbed mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Coarsely chop the tarragon, parsley, and mushrooms together in a food processor or by hand. Set aside.

    2. Coat a large nonstick skillets with olive oil spray, and heat over medium-high heat.

    3. Brown the chicken breasts for 4 minutes on each side, or until a meat thermometer inserted into the chicken reads 165° F. Remove the chicken from the pan. (if doubling the chicken, cook in two pans; set aside half of the chicken to cool, then store in a tightly sealed container in the fridge for up to 3 days.)

    4. Divide the chicken between 4 dinner plates and sprinkle with the salt and pepper.

    5. Add the olive oil to the pan along with the garlic and chopped herbs and mushrooms. Toss to warm through, about 1 minute. Spoon over the plated chicken. Serve with an additional vegetable or whole grain side dish.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken with 1/3 cup herbed mushrooms


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        0g

    • Protein
      36g

    • Potassium
      420mg
      9%

    Ingredients

    fresh tarragon
    3 tbsp

    fresh parsley
    3/4 cup

    sliced baby portabello mushrooms
    3/4 cup

    boneless, skinless chicken breast cutlets
    1 1/2 lbs

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1 tbsp

    garlic (crushed)
    1 clove

  • Smoky Shrimp Tostadas with Chipotle Mango Slaw

    Smoky Shrimp Tostadas with Chipotle Mango Slaw

    How to Make Smoky Shrimp Tostadas with Chipotle Mango Slaw

    I don’t know anyone who does not love Mexican food. It has gone mainstream! Nowadays, you can really find all sorts of Mexican ingredients all over the U.S. One thing I have noticed is that the flour tortilla has truly taken over and many people have forgotten about the corn tortilla. Corn tortillas have a great flavor and are much healthier than flour tortillas. One flour tortilla has 110 calories whereas one corn tortilla has just 50 calories! And of course, who can go wrong with shrimp, mango, and chipotle!


    15 min prep time


    30 min cook time


    4servings


    1 tostada

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time, and cook until lightly toasted and crisp, about 3 minutes on each side. Remove from the skillet and set aside.
    2. Whisk together the mayonnaise, lime zest, lime juice, chipotle chilies, adobo sauce, honey, and salt in a large bowl. Add the coleslaw, mango, and cilantro; toss to coat well.
    3. Sprinkle the shrimp with the chili powder. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, 2–3 minutes.
    4. Place the tortillas on each of 4 plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp. Serve at once.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Latin American
    Mexican/Southwestern
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 tostada


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      460mg

      20%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        12g

    • Protein
      10g

    • Potassium
      450mg
      10%

    Ingredients

    6-inch corn tortillas
    4

    reduced-fat mayonnaise
    3 tbsp

    lime (zested and juiced)
    1

    chopped chipotle chilies in adobo
    1 tsp

    adobo sauce from chipotle pepper can
    1 tsp

    honey
    1 tsp

    salt
    1/2 tsp

    packaged coleslaw mix
    1 (10-oz) bag

    ripe medium mango (cut into 1/2-inch chunks)
    1

    fresh cilantro
    1/2 cup

    wild, never frozen, medium shrimp (peeled and deveined)
    1/2 lb (about 20 shrimp)

    chipotle powder
    1 tsp

    olive oil
    1 tsp

  • Latin Baked Fried Chicken

    Latin Baked Fried Chicken

    How to Make Latin Baked Fried Chicken

    Breaking news: the secret to great fried chicken without the frying has been discovered! Okay, all jokes aside, would you have ever dreamed that having fried chicken would be possible when eating healthy? You will love me forever for this baked, crispy, and moist chicken recipe. We can live happily ever after with our baked fried chicken.

    To make your own salt-free Adobo seasoning, combine 1 tbsp each of lemon pepper, garlic powder, onion powder, dried oregano, dried parsley, and achiote powder and 1/2 tbsp cumin. Store in an airtight container for up to 2 weeks. 


    10 min prep time


    30 min cook time


    4servings


    1 cutlet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425ºF. Lightly spray a small baking sheet with nonstick spray.

    2. Place baking sheet in oven for 10 minutes to heat prior to putting the chicken cutlets on it.

    3. Whisk together the lime juice, egg white, soy sauce, oregano, and garlic in a medium bowl.

    4. Place the panko, adobo seasoning, and salt on a sheet of wax paper. Dip the chicken, one piece at a time, into the lime mixture then into the panko mixture, pressing lightly so the crumbs adhere.

    5. Place the chicken on the baking sheet. Lightly spray with nonstick spray. Bake, without turning, until the crust is golden and the chicken is cooked through, about 20 minutes.

    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Mexican/Southwestern
    Latin American
    Kid Friendly
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cutlet


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      35g

    • Potassium
      67mg
      1%

    Ingredients

    nonstick cooking spray
    1

    lime juice (from 2 limes)
    1/4 cup

    egg white
    1

    lower sodium soy sauce
    1 tsp

    dried oregano
    1/2 tsp

    garlic (minced)
    2 clove

    whole-wheat panko bread crumbs
    1/2 cup

    Adobo seasoning
    3/4 tsp

    salt
    1/4 tsp

    thin-sliced chicken cutlets
    4 (5 oz) cutlets

  • Swordfish Alla Ghiotta

    Swordfish Alla Ghiotta

    How to Make Swordfish Alla Ghiotta

    Since swordfish is not always stocked in American supermarkets, it’s a good idea to call ahead to find out when a shipment will be arriving and place an order. Pumpkin swordfish, tuna, haddock, and cod can all be substituted for swordfish when making this recipe. The swordfish also tastes great grilled with the sauce spooned over the top.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     


    5 min prep time


    25 min cook time


    4servings


    1 fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat olive oil in a large skillet over medium heat. Add celery and sauté until tender, approximately 5 minutes, stirring occasionally. Add garlic and cook until it releases its aroma, but do not let garlic turn brown.
    2. Stir in chopped tomatoes, basil, salt, pepper, crushed red pepper, capers, and olives. Mix well to combine, and cover. Reduce heat to low and simmer for 5 minutes.
    3. Carefully remove lid from tomato sauce and add swordfish fillets into simmering sauce. Cover and cook for 10–15 minutes or until fish is cooked through.
    4. Transfer fish to a serving platter, top with sauce, and serve.
    Low Carb
    Seafood
    Mediterranean
    Quick & Easy
    One Pot
    Main Dish
    Gluten-Free
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      24g

    • Potassium
      890mg
      19%

    Ingredients

    olive oil
    1 tbsp

    celery (diced)
    2 stalks

    garlic (minced)
    2 clove

    boxed no-salt-added chopped tomatoes, or canned petite diced tomatoes
    2 cup

    freshly chopped basil
    3 tbsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    crushed red pepper flakes
    1 pinch

    capers (rinsed and well drained)
    2 tbsp

    green olives (rinsed, drained, pitted, and roughly chopped)
    1/4 cup

    boneless swordfish
    4 (4 oz) fillets

  • Creole Beef Steak

    Creole Beef Steak

    How to Make Creole Beef Steak

    Latino cooks make churrascos with thin steak, which you can use instead of cube steak in this recipe, if desired.


    15 min prep time


    40 min cook time


    6servings


    1/6 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Season meat with 1/2 tsp salt and pepper. Heat oil in a large nonstick skillet over medium-low heat. Place a layer of meat in the skillet. On top of the meat, layer potatoes, onion, peppers, tomato, garlic, and parsley or cilantro. Sprinkle with 1/4 tsp each oregano and salt.
    2. Place another layer of meat in the skillet and repeat the layering of the other ingredients. Sprinkle with remaining oregano and salt.
    3. Pour the broth and wine in the skillet and cover. Cook until potatoes are tender, between 30–40 minutes. Place meat and vegetables on a serving platter and pour skillet juices over top.
    Latin American
    Mexican/Southwestern
    Budget Friendly
    Dessert
    Gluten-Free
    Main Dish
    One Pot
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 recipe


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.3g

        12%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      26g

    Ingredients

    cube steak
    1 1/2 lbs

    salt (divided)
    1 tsp

    black pepper
    1/4 tsp

    olive oil
    1 1/2 tbsp

    medium potatoes (peeled and thinly sliced)
    4

    large onions (sliced into rings)
    2

    green bell pepper (sliced into rings)
    1

    red bell pepper (sliced into rings)
    1

    plum tomatoes (thinly sliced)
    3

    garlic (thinly sliced)
    2 clove

    chopped fresh parsley or cilantro
    2 tbsp

    dried oregano (divided)
    1/2 tsp

    beef broth
    1/2 cup

    white wine
    1/2 cup

  • Lamb, Kale, and Pomegranate Salad

    Lamb, Kale, and Pomegranate Salad

    How to Make Lamb, Kale, and Pomegranate Salad

    This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor.

    Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

     

     


    15 min prep time


    35 min cook time


    8servings


    3 oz lamb with 1 1/2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the pomegranate juice, 3 tbsp olive oil, garlic, ginger, cinnamon, cumin, salt, and pepper in a large resealable plastic bag. Add lamb and place in refrigerator for 8 hours or overnight.
    2. Remove lamb from marinade, pat dry, and set on tray. On gas grill, turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grates clean and brush with oil.
    3. Grill lamb, fat-side down, over medium-high heat for 25–35 minutes total depending on desired doneness, turning halfway through cooking. Aim for an internal temperature of about 145°F for medium-rare and 160°F for medium. Remove from grill and loosely cover with foil. Let rest about 15 minutes, then thinly slice. While resting, prepare salad.
    4. In large bowl, whisk together the mustard, vinegar, and 1/4 cup olive oil. Season with salt and pepper (if desired). Add kale, fennel, pomegranate seeds or grapes, and toss to coat. Arrange dressed salad on platter and top with sliced lamb, green beans, gorgonzola cheese, and toasted walnuts.
    Fiber Focused
    Grilling
    Mediterranean
    Salads
    Main Dish
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      3 oz lamb with 1 1/2 cups salad


    • Amount per serving



      Calories





      380

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        5.1g

        26%
      • Trans Fats
        0g

    • Cholesterol
      95mg

      32%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        6g

    • Protein
      32g

    • Potassium
      830mg
      18%

    Ingredients

    pomegranate seeds or sliced red grapes
    1/2 cup

    fennel bulb (thinly sliced)
    2

    baby kale
    5 cup

    olive oil
    1/4 cup

    pomegranate balsamic vinegar
    2 tbsp

    Dijon Mustard
    2 tsp

    leg of lamb (deboned, butterflied, and trimmed of visible fat)
    1 (about 4-lb)

    black pepper
    1/2 tsp

    salt
    1 tsp

    ground cinnamon
    1 tbsp

    ground ginger
    1 tbsp

    garlic (chopped)
    3 clove

    olive oil
    3 tbsp

    pomegranate juice
    1 1/2 cup

    fresh green beans (blanched)
    4 cup

    Gorgonzola cheese
    2 tbsp

    walnut halves (toasted)
    1/4 cup

  • Valencian Seafood Paella

    Valencian Seafood Paella

    How to Make Valencian Seafood Paella

    Paella is known as arroz en paella in its homeland of Spain. Original paella recipes consisted of rabbit, chicken, snails, and beans. The paella pans were rubbed in ash and cooked over orange wood. This “party in a pot” is said to be a descendant of Arabian kabsah, a similar dish originating in the Arabian peninsula. Arabs introduced rice into southern Spain in the ninth century, along with spices like saffron.


    10 min prep time


    40 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook paella, uncovered, for 30–40 minutes or until all liquid is absorbed, stirring occasionally. When paella is done, allow to stand at room temperature for 10 minutes. Garnish with pimientos, and serve warm.
    2. Heat oil in a large, wide skillet over medium heat. Add onion, and cook until golden brown (about 5 minutes). Add shrimp, squid, and fish to pan. Cook until barely opaque. Add rice and lima beans, and stir in saffron, paprika, garlic, and parsley. Pour the stock over the top of the mixture, and add salt. Increase heat to high to bring to a boil, then reduce heat to low, and stir.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Mediterranean
    Seafood
    Dinner
    Foodie
    Main Dish
    One Pot
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      145mg

      48%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      39g

      14%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      20g

    • Potassium
      360mg
      8%

    Ingredients

    olive oil
    2 tbsp

    yellow onion (diced)
    1

    jumbo shrimp (peeled and deveined)
    1/4 lbs

    baby squid (cleaned and sliced into rings)
    1 lbs

    boneless white fish fillets, such as cod or swai
    1/2 lbs

    medium-grain Spanish rice
    1 1/2 cup

    frozen lima beans (thawed and drained)
    1/2 lbs

    saffron
    1 pinch

    sweet paprika
    2 tsp

    garlic (chopped)
    1 clove

    finely chopped fresh parsley
    2 tbsp

    fish or seafood stock
    5 cup

    salt
    1/2 tsp

    jarred pimiento peppers
    1/4 cup

  • Turkey Tacos

    Turkey Tacos

    How to Make Turkey Tacos

    Lean ground turkey makes a great base for a delicious taco meal. This recipe has a spicy kick that can be adjusted by adding more or less jalapeño.


    10 min prep time


    10 min cook time


    6servings


    1 taco

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, heat the olive oil over medium-high heat.
    2. Add the onion and jalapeño to the skillet and cook for 2 minutes. Add the turkey and cook until the meat is browned and the vegetables are cooked through, about 5 to 7 minutes. Add the garlic and cumin and cook for 30 seconds.
    3. Lower the heat and add the chili powder, paprika, and water, and mix thoroughly.
    4. Fill each tortilla with ½ cup of the turkey mixture, plus about 2 Tbsp diced avocado, 1 Tbsp yogurt, and 1 Tbsp pico de gallo.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Mexican/Southwestern
    Quick & Easy
    Main Dish
    Lunch
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 taco


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2.6g

        13%
      • Trans Fats
        0.1g

    • Cholesterol
      60mg

      20%

    • Sodium
      80mg

      3%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      19g

    • Potassium
      460mg
      10%

    Ingredients

    olive oil
    2 tsp

    red onion (diced)
    1/2

    finely diced jalapeño pepper
    2 tbsp

    lean ground turkey
    16 oz

    garlic (minced)
    1 clove

    ground cumin
    1 tbsp

    chili powder
    1 tbsp

    smoked paprika
    1/2 tsp

    water
    2 tbsp

    6-inch corn tortillas
    6

    avocado (diced)
    1 large

    Plain Nonfat Greek yogurt
    6 tbsp

    no-salt-added pico de gallo
    6 tbsp

  • Maple-Mustard Chicken Thighs

    Maple-Mustard Chicken Thighs

    How to Make Maple-Mustard Chicken Thighs

    This bold and flavorful chicken goes great with a side of veggies or a small green salad. Dinner is going to be delicious!


    5 min prep time


    35 min cook time


    4servings


    2 thighs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375° F. Coat a 9-by-13-inch baking dish with cooking spray.
    2. In a small bowl, combine the mustard, syrup, and garlic. Mix well; set aside.
    3. Evenly sprinkle both sides of the chicken with the salt substitute and pepper.
    4. Dip the chicken lightly into the mustard mixture and place in the baking dish. Spoon the remaining mustard mixture on top of each chicken thigh.
    5. Bake for 35 to 40 minutes, or until the juices run clear and no pink remains in the center of the chicken. Serve hot.
    Low Carb
    Comfort Food
    Budget Friendly
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      2 thighs


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      160mg

      53%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        6g

    • Protein
      33g

    • Potassium
      680mg
      14%

    Ingredients

    nonstick cooking spray
    1

    coarse Dijon mustard
    2 tbsp

    maple syrup
    2 tbsp

    garlic (minced)
    1 clove

    boneless, skinless chicken thighs
    8 (about 1 1/2 lbs total)

    salt
    1/2 tsp

    black pepper
    1/4 tsp