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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I think I love this so much cause I can eat some thighs for a change and still have a fairly lowfat dinner. Ingredients:
8 chicken thighs, skinned |
1/2 cup teriyaki marinade |
2 teaspoons fresh ginger, grated |
1 tablespoon honey |
4 scallions, chopped |
2 medium red peppers, seeded and quartered |
3 small zucchini, quartered lengthwise |
Directions:
1. Set oven to 400°F.
2. Place chicken in roasting pan.
3. Mix marinade, ginger, honey, and scallions together and pour over chicken. Turn chicken to coat.
4. Bake, uncovered, for 25 minutes.
5. Add vegetables to pan, toss to coat.
6. Bake 15-20 minutes longer until tender.
7. This goes well with brown rice and pan juices.
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