Chili-Garlic Chicken Thighs with Vegetables

Servings: 5

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 tbsp chili paste (sambal oelek)
• 2 tbsp soy sauce or tamari
• 2 tbsp lime juice
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 2 tsp avocado oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups sliced green beans
• 2 cups shredded cabbage

Instructions

1. Mix chili paste, soy, lime, garlic, ginger, and oil. Toss chicken to coat and marinate 15 minutes.
2. Roast chicken at 425 F for 20 minutes until 165 F internal temperature. Rest 5 minutes.
3. While chicken cooks, roast green beans and cabbage on a second sheet with a light spray of oil and salt for 15 minutes.
4. Combine chicken and vegetables. Divide into 5 containers. Cool, then freeze.

Nutrition per serving

Calories: 190 | Protein: 28 g | Carbs: 5 g | Fat: 7 g