Crispy Chicken Thighs with Peppers and Salsa Verde

Because salsa verde is so hot right now. We love this 20 minute [almost] one-dish meal from Country Living.

Using couscous as your grain helps to keep cooking time down, and our dietitians love the use of salsa verde, a flavourful and fresh herb topping. 

To prepare the couscous, all you need to do is pour boiling water over the dry couscous in a large bowl and let it sit. Meanwhile, you'll brown the chicken thighs in a pan over high heat, then remove from the pan. You'll then saute peppers, onions, and garlic, then add chicken thighs back to the pan and bake the mixture for about 10 minutes. While the pan is baking, you'll prepare the salsa verde by combining the chopped ingredients in a small bowl. Yum!

10 Quick and Easy Healthy Dinner Recipes Using 6-Ingredients or Less

November 7, 2019

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What you'll Need: 
  • 1 1/4 cup low sodium chicken broth

  • 1 cup dry couscous

  • 2 tsp vegetable oil

  • 6 skin-on chicken thighs

  • 1 1/2 tsp kosher salt

  • 3/4 tsp ground pepper

  • 3 bell peppers

  • 1/2 medium sweet onion

  • 2 cloves garlic

Salsa verde:

  • 1/4 cup fresh parsley

  • 1/4 cup fresh basil

  • 1 green onion

  • 1/4 cup EVOO

  • 2 tbsp capers

  • 1 1/2 tbsp lemon juice

  • salt and pepper, to taste

 

Get the full recipe and instructions from Country Living here.

Servings: 
Ready in: 
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