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Tag Archives: low carb

Roasted Chicken Thighs with Fingerling Potatoes and Tomatoes Skillet

I guess there’s no better time than the present to start getting creative in the kitchen, and becoming way more comfortable with simple, easy recipes with ingredients found in the kitchen or pantry. It’s a struggle to find onions, chicken toilet paper (still) and obviously cleaning products, so I write this blog entry with gratitude that I have been lucky enough to snag delivery windows for groceries. I pray that this pandemic is over sooner than later, and that we don’t return to normal – because that wasn’t working. I hope we come back to a space of kindness, thoughtfulness, awareness of what we have taken for granted in the past, and eternal respect for our heroes in scrubs, in grocery stores, delivery uniforms, and classrooms. With that being said, I present to you one of the most delicious chicken skillet dinners I’ve ever made. Like, ever.

One of the beautiful things about using a cast iron skillet is that everytime you cook with it, it absorbs the seasoning from the previous use, and it adds a different dimension of flavor to the dish. I had the skillet out on the counter, drying from use for a bolognese (link to that recipe here) and decided to use it again for chicken. I may need to get a few more of these skillets because I am slowly becoming obsessed. Cast irons, when thrown in the oven, help with overall crispiness to the dish and helps with even cooking. It’s safe to say I was very pleased with how this recipe came out, especially with the fingerling potatoes and tomatoes.

Here’s what you’ll need:

  • 1 lb or package of bone-in and skin-on chicken thighs, rinsed and patted dry
  • 1 cup grape tomatoes, sliced
  • 1.5 cups fingerling potatoes, rinsed and sliced
  • 2 tbsp olive oil
  • 3 tbsp Chili Lime seasoning from Trader Joes – (or chili powder, onion salt, garlic powder, paprika.)
  • Dried basil
  • Dried Rosemary
  • Garlic powder
  • Salt
  • Pepper

Preheat the oven to 375*. Rinse and pat dry the chicken and put into a bowl. Pour your seasoning into the bowl with the chicken (chili lime, garlic powder, dried basil, salt) and toss to coat – be sure to massage the seasoning into the chicken. Pour one tbsp of oil into the bowl with the chicken and mix again, then place the chicken into the skillet. Rinse the fingerling potatoes and tomatoes and slice in half. Throw the vegetables in a separate bowl with salt, pepper, and dried rosemary. Pour the remaining olive oil into the bowl and toss to combine.

Pour the vegetables into gaps of the skillet, and assemble around the chicken as shown below. Bake in the middle rack for just over an hour (65-70m is perfect). Serve as is or add a side salad 🙂 A delectable meal, perfect for staying at home; stay safe and well friends!

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A Leftover’s Makeover: Chicken Zucchini Boats

If you haven’t heard about using zucchini as a vessel for chicken, lamb, ground beef, etc., you absolutely live under a rock. It’s a “thing,” a trendy new way to use zucchini sans making them into noodles (I have feelings about zoodles but that’s for another post).

Zucchini happens to be one of my favorite vegetables to eat. Not only is it high in water and fiber, it’s actually known to lower blood pressure and provide your body ample amounts of vitamin C. Zucchini is incredibly versatile and when made into tiny “boats,” it can turn any meal into a low-carb masterpiece!

I originally sought to make these boats in an enchilada style, but that will be a follow-up recipe. Instead of taking out more chicken and boiling it then shredding, seasoning, and making an enchilada sauce, I opted to repurpose the leftover coconut cream and tomato chicken thighs from yesterday’s blog post (that recipe can be found here). Ready for the step by step? It’s super easy that it doesn’t even require a recipe. Here’s the deal:

  1. Take four zucchini and slice in half.
  2. Hollow out the zucchini with a spoon (or melon scoop) and repeat until all are finished. Remember to not hollow all the way down to leave a “skin” of zucchini so it resembles a boat. They will soften in the oven.
  3. Preheat oven to 350*
  4. Layer in the leftover chicken (or you can use ground beef, lamb, etc.) Be generous here 🙂
  5. Place in dish (pre-sauced with any kind of marinara sauce or some leftover sauce from the chicken).
  6. Bake for 15 minutes; take out at 15 minutes to sprinkle cheddar cheese and turn oven to broil.
  7. Broil until cheese is melted about 3 minutes.

THAT’S LITERALLY IT. Here are pictures to explain visually (it’s also really not complex, just follow the steps above).

Don’t worry, if you weren’t able to use leftovers it’s really alright. Make some taco meat with taco seasonings found on Thrive Market and make taco boats! Hmmm, #idea.

Nomaste 🙂