Italian · Dinner
Grilled Marinated Chicken Thighs (GLP-1)
Boneless chicken thighs marinated in lemon, garlic, and dried oregano, grilled until charred and juicy, served over a warm cannellini bean and arugula salad with a light olive oil finish and lemon wedge.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
355Calories
38.3gProtein
13.6gFat
18.4gCarbs
1.3gSugar
8.1gFiber
249mgSodium
128mgChol
3.1gSat Fat
870mgPotassium
115mgCalcium
3.8mgIron
0.5mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Whisk lemon juice, minced garlic, dried oregano, 1 tsp olive oil, salt, and pepper in a bowl. Add chicken thigh and turn to coat.
2
Marinate
Cover and refrigerate chicken in marinade for 20 minutes.
3
Grill
Heat grill to medium-high. Cook chicken 5–6 minutes per side until 165°F internally and charred, approximately 12 minutes total.
4
Plate
Rest chicken 5 minutes, slice, and arrange over beans and arugula tossed with remaining oil. Finish with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 3 tsp3 tsp olive oil, divided
- 1 cup90g, half of a 15 oz can, drained cannellini bean
- 2 cup40g arugula
- 11 lemon, cut into a wedge
- salt and black pepper to taste
