YOUR SOLIN GENERATED RECIPE
Crispy Chicken Thighs with Creamy Peanut Sauce and Vibrant Veggie Slaw
Enjoy a balanced and flavorful dinner featuring crispy baked chicken thighs paired with a creamy, tangy peanut sauce and a refreshing, crunchy veggie slaw. Every bite is a delightful mix of savory chicken, nutty sauce, and vibrant fresh vegetables.
INGREDIENTS
2 boneless, skinless chicken thighs (~150g total)
1.5 tbsp natural peanut butter
1 cup shredded green cabbage
1/2 medium carrot, shredded
1/4 medium red bell pepper, thinly sliced
1 tbsp fresh lime juice
1 clove garlic, minced
1 tsp fresh ginger, grated
Olive oil cooking spray
Salt and black pepper to taste
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken thighs dry and season both sides with salt and black pepper. Lightly spray with olive oil cooking spray.
Place the chicken thighs on the baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
While the chicken bakes, prepare the peanut sauce by whisking together the natural peanut butter, fresh lime juice, minced garlic, and grated ginger in a small bowl. Add a small splash of water to reach a smooth, drizzle-able consistency.
In a large bowl, combine the shredded cabbage, shredded carrot, and sliced red bell pepper to form the vibrant veggie slaw.
Once the chicken is done, slice it into strips and add to the veggie slaw. Drizzle the creamy peanut sauce over the top and toss gently to combine.
Serve immediately while the chicken is warm and enjoy the mix of crispy, creamy, and crunchy textures.