Flavorful Baked Chicken Thighs with Pan-Seared Perogies and Broccoli
This meal is truly a bang for your buck, costing only $3.50
per plate. It’s packed with nutrition and comfort, making for an ideal dinner
choice. What stands out about this dish is the juicy tenderness of the chicken thighs,
the crispy edges of the broccoli, and the flavorful garlic parmesan filling in
the pierogies. The baked natural chicken thighs offer lean protein, crucial for
muscle repair and growth. It also has essential vitamins like B6 and niacin,
vital for metabolism and energy production. Additionally, the pan seared Birds Eye Broccoli is a nutritional powerhouse, providing vitamin C for immunity,
vitamin K for bone health, and sulforaphane with anti-cancer properties.
Accompanied by pan-seared Mrs. T’s Pierogies, which offer carbohydrates and are
a comforting treat. This meal strikes the perfect balance of flavor and
nutrition.
Instructions:
Start by preheating the oven to 350° F. Then place all your
chicken thighs in a bowl and add salt, pepper, garlic salt, onion powder, lemon
pepper, seasoning salt, and olive oil. Feel free to use whatever seasonings you
like. Mix everything around until all the thighs are coated equally. Place all
your chicken thighs in a baking dish. Put that in the oven and set a timer for
30 minutes. You’re going to need a food thermometer for later. When there are
10 minutes left on the timer, put butter in a pan and heat it up. Place your
pierogies and broccoli in the pan when the butter has melted. Cover the pan and
let it steam to cook. Occasionally stir and flip the broccoli and pierogies.
Once the timer is up, take the chicken out and check its temperature. You want
160° F internal temperature. The broccoli and pierogies should be done around
the same time. Plate and you’re ready to eat!
This is just one of my favorite meals to make. It’s simple,
cost effective, and delicious. I hope you get inspiration from me and make a
similar dish.
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