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Chicken Thighs With Onions And Wilted Arugula

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  • #40640
Chicken Thighs With Onions And Wilted Arugula - CDKitchen.com

serves/makes:
  
ready in:
  under 30 minutes

ingredients

2 teaspoons olive oil
1 red onion, halved, sliced
8 chicken thighs, trimmed
1 teaspoon salt
freshly ground black pepper
1/4 cup orange juice
3 tablespoons balsamic vinegar
1 bunch arugula or baby spinach, coarsely chopped

directions

Heat oil in a large skillet over medium-high heat and add onion slices. Cook until onions begins to soften, about 4 minutes. Remove from skillet; keep warm.

Season chicken with salt and pepper. Transfer to skillet. Cook, turning, until brown on both sides, about 4 minutes per side.

Pour orange juice and vinegar over chicken. Cover and reduce heat to simmer. Cook until chicken is cooked through, about 20 minutes. Remove chicken from skillet; keep warm.

Increase heat to high and add arugula to skillet. Cook, stirring, until it just begins to wilt; about 2 minutes. Remove from heat.

For each serving, place some arugula in a bowl and top with 2 chicken thighs. Then top with onions.

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nutrition data

170 calories, 9 grams fat, 6 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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