Chicken Thighs & Summer Salad

How was everyone's 4th of July weekend!? Mine was fantastic - sooo relaxing and fun. Exactly what I wanted. The rain didn't bother me one bit. Plus, I've been nursing this dang neck injury and have been fighting a mild cold so keeping it mellow was perfect! We did everything from go out here in Boston to beach to pool. Lots of variety and fun!

Moving on to tonight's meal.... I often find myself getting sick of chicken... pretty sure I've mentioned this before.  Boring white chicken breast. I can't remember the last time I cooked any other part of the chicken so today at Whole Foods, I picked up some chicken thighs. Dark meat got a bad rap back when 'fat free' food came into style so I'm making a decision to add it back into my diet since its fat is what makes it healthy. It has more nutrients than its white counterpart - it is higher in iron, zinc and selenium, as well as vitamins A, K and the B's β€” B1 (thiamine), B2 (riboflavin), B3 (niacin) B6, B9 (folate) and B12 (cobalamin). You might think it has a lot more calories than white meat, but, in actuality, it only has a few more. There are about 46 calories for an average sized breast and about 50 calories for an average thigh. Not too shabby. Plus, as you add it back into your diet - you'll remember what you've been missing all these years - FLAVOR!

For the marinade I mixed the following ingredients:

-4 organic chicken thighs
-quarter cup of extra virgin o/o
-couple tablespoons of rice vinegar
-tablespoon of organic low sodium soy sauce
-a few pieces of chopped Italian flat leaf parsley from my garden
-tablespoon or so of whole grain mustard
-1 clove of garlic
-tsp or so of salt

Put the chicken on a grill pan (or grill) over medium heat and flip them when they are cooked halfway through. Don't play with them or press them or move them (that goes for all meat grilling ok?!)

While the chicken is grilling, chop the following:

-organic heirloom tomato
-smoosh up a couple pieces of buffalo mozzarella
-a few basil leaves
- and throw some zucchini on the grill then take it off and add it to the salad
- drizzle w/ extra virgin and salt

Once the chicken is cooked through and has rested for a few minutes - plate it all and serve! Easy peasy!

A nice, light, summer meal idea for these hot days when the oven is too hot to put on! I really enjoyed this tonight. Chicken thighs have soooo much more flavor than the breast so I didn't even make a dipping sauce - didn't need it! Enjoy and have an awesome week! xo