My friend was telling me the other day that she’s looked at my website and a lot of the recipes look like something she wants to try – but they just seem too overwhelming. I often make recipes that call for blending, grinding or other methods that, honestly, require some work. When you get home after a long day, you may feel like the last thing you want to do is drag out all your kitchen equipment and spend an hour prepping a healthy meal.
Believe it or not, I can relate. If you’ve been following me, you realize I’ve been on a bit of a hiatus lately. This isn’t because I’m not cooking healthy meals. It’s because things are a little nutty right now and my primary goal has been to get some healthy food on the table. I can’t remember which site unfortunately, but someone that I follow started using the KISS phrase: Keep It Super Simple. This is something I’m working on, too. I’ve mentioned it before, but I sometimes think I have to prepare a delicious, elaborate meal every night (which requires dragging out all my kitchen equipment), but the reality is, you don’t have to. Just hit the basics: protein, healthy fat and veggies. That’s really all you need.
This meal definitely qualifies as KISS. I thought it would come together a little quicker than it did, but I still had dinner on the table in about 30 minutes. The chicken just took longer to cook than I anticipated and required two batches. It passed my litmus test for deliciousness: no leftovers. I served the chicken with roasted cauliflower. Although there wasn’t any leftover chicken, there was just enough cauliflower left for me to toss into my breakfast hash this morning. Yum!
8 boneless, skinless chicken thighs
2 T. olive oil, divided
Ground black pepper
Red pepper flakes
2 T. honey
1 T. apple cider vinegar
1⁄2 T. balsamic vinegar
Arrange chicken thighs in a single layer on a large baking sheet or other flat surface. Sprinkle lightly with salt, pepper, red pepper, basil and oregano.
Heat half of the olive oil in a large skillet over medium heat. Arrange 4 chicken thighs in a single layer in the hot oil, seasoning side down. Sprinkle lightly again with seasonings.
Cook 5-7 minutes, flip, and cook an additional 5-7 minutes. Watch closely to prevent burning, but make sure chicken cooks through. Actual cooking time will vary depending on the thickness of the chicken. Internal temperature should be 160 degrees. Transfer to a serving plate and cover with foil to keep warm. Add remaining olive oil and repeat with the remaining chicken thighs. Whisk honey and vinegars together. Use a pastry brush to glaze the cooked chicken. Serve immediately.