What's for Dinner?

On Monday night I made a Butternut Squash Pasta dish that was, how shall I say this...not that great. If you REALLY REALLY love butternut squash, and could sit down and eat a bowl of it, then this dish would be right up your alley. However, I don't live down that alley! We all struggled through it, and finished it (even the girls!) - real troupers we are :)

So last night I needed something to make up for the Monday disaster. This one was delicious and so easy to make - double whammie! It is definitely going in the recipe folder.

Lemon Ginger Chicken Thighs (from BHG)

...except I used limes, 'cause that is what I had...so, this is my adapted recipe...

Lime Ginger Chicken Thighs

Ingredients 

4 small limes1 tablespoon grated fresh ginger 
1/2 teaspoon salt 
2 tablespoons honey 
1 tablespoon reduced-sodium soy sauce 
8 chicken thighs with bone (I only had 6 in the packet I bought and it worked out fine)
2 teaspoons vegetable oil
Sliced green onions and lemon wedges (optional) 

Directions 

1. Finely shred peel from two limes and juice all limes. In bowl combine the lime peel, ginger and salt. In another bowl combine lime juice, honey, soy sauce and 2 Tbsp. water.

2. Rub lime peel mixture under the skin of the chicken thighs (actually, I cut off all the skin and just rubbed the mixture all over the chicken legs). In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.). (If you don't have a lid for your pan you can use a mesh splatter thing - I don't know what they are called! - and put foil on it)

3. Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.

I served this with a fresh salad and some leftover spiral pasta from last night. The salad consisted of baby spinach, cherry tomatoes cut in half, cucumber, corn kernels, and a little drizzle of ranch dressing (very little). The chicken was awesome! and so was the salad :)

And on another note: Fitness goals so far this week have been met! Monday was yoga, Tuesday a rest day, and Wednesday a run (on the treadmill) and abs! Okay, maybe not earth-shattering, but a start. That's a third of the week down, got to keep it going.