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Lemon Butter Chicken Thighs
Lemon Butter Chicken Thighs
Recipe makes 6 meals
Nutrition Profile
Calories: 460kcalCarbohydrates: 31gProtein: 30gFat: 24g
Ingredients
- 6 Chicken Boneless Skinless Chicken Thighs (about 5 oz each)
- 6 medium Red Potatoes chopped
- 24 oz Broccoli fresh orthawed
- 1-2 Lemons sliced
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 2 tbsp Lemon Pepper Seasoning
- 1 tbsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- Cooking Spray Non-Stick
- Salt and Pepper to taste
Instructions
- Start by bringing a large pot of water to a boil. Dice your potatoes and boil until fork tender. Strain and set aside.
- Place your chicken thighs into a large mixing bowl and add 2Tbsp of lemon pepper seasoning. Mix to coat well.
- Heat a large skillet on medium-high heat and spray with non-stick cooking spray. Cook your chicken thighs for 3 – 4 minutes on each side just to get a sear on the outside. Add the chicken to a baking dish.
- Add 4 Tbsp of butter in with your chicken thighs as well as your lemon slices.
- In a large mixing bowl, add your broccoli and your potatoes.
- Add 2 Tbsp olive oil, 1 Tbsp garlic powder, 1 tsp smoked paprika, and 1 tsp oregano. Mix well. Add salt and pepper to taste.
- Pour your potatoes and broccoli into a second baking dish and spread out as much as possible.
- Place both baking dishes into the oven at 400°F and cook for 15 minutes. After 15 minutes, stir the veggies, and flip the chicken over, and cook for an additional 15 minutes or until chicken thighs are cooked through and reach an internal temperature of 165°F.
- When placing in meal containers, add the butter/juice from the chicken in with the vegetables for added flavor.
- Enjoy!
Notes
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
