• dallasodgers

The Golden Chicken


This chicken was so good & crispy. Featuring a cool arugula salad as well.


Ingredients:

- 1 Pckg of 10-12 small Skinless, Boneless Chicken Thighs


Marinade:

- 1 Can Coconut Milk

- 2 Tbsp Honey

- Zest & juice of 1 lime

- 1 Tbsp Minced Garlic

- 1 tsp. Minced or Puree Ginger

- 1 Tbsp Paprika

- 1/2 Tbsp each of: Chili powder, Coriander, Cumin, Tumeric, Garam Masala

- Salt & Pepper


Salad:

- 1/2 a Small Pkg of Arugula ( About 4 Handfuls)

- 1 Roasted Sweet Potato

- 1/2 Lemon, juiced

- 1-2 Tbsp Olive Oil

- 2-3 Tbsp Feta Cheese, crumbled


Directions:

1. Preheat oven to 425 degrees F. Poke holes in the sweet potato and rub with oil. Place in the center of the oven to cook for about 50-60 minutes. When complete you should be able to easily cut down the centre of the potato and it falls apart.

2. In a large mixing bowl combine all of the Marinade ingredients. Add the chicken and mix until evenly coated. Let them sit in this bowl for about 20-30 minutes.


3. Transfer chicken to the Air Fryer (this is what I did), or to a lined baking dish to the oven. Cook chicken for about 15-20 minutes or until internal temperature reads 165 degrees F. In my Air Fryer I had to do them in 2 batches. If you are using an Air Fryer, do not add the extra liquids over top before cooking as there is not supposed to be a lot of liquids in the foods cooked.


4. With the Sweet Potato & Chicken close to completion, add the Arugula, Olive Oil, Lemon Juice to a medium sized bowl and massage with your hands to make sure it is mixed evenly. Spread it out along a serving bowl. Crumble the feta over top.


5. When the sweet potato is done, cut it down the middle and spoon out over the Arugula salad. If you have a large sweet potato, just use the amount you want in the salad and save the rest.


6. Place the Chicken over the salad and serve.



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