In this dinner recipe, moist, meaty chicken thighs are baked in a thick orange-mustard sauce and served atop a mixture of a sesame-flavored kale and mushrooms. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a 2-quart square baking dish with cooking spray. In a very large nonstick skillet heat olive oil over medium-high heat. Add chicken to hot oil; cook about 12 minutes or until browned on all sides, turning to brown evenly. Transfer chicken thighs to the prepared baking dish, arranging in a single layer. Drain drippings from skillet, reserving about 1 teaspoon drippings in skillet.

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  • Add chopped onion to hot drippings in skillet; cook and stir 4 to 5 minutes or until tender, scraping up any browned bits from the bottom of the skillet. In a small bowl whisk together orange juice, honey, cornstarch, Worcestershire sauce, mustard, and garlic; add to skillet. Cook and stir until thickened and bubbly; pour over chicken. Bake about 30 minutes or until chicken is no longer pink (180 degrees F).

  • Meanwhile, use paper towels to wipe out the skillet. Pour sesame oil into skillet; heat over medium-high heat. Add kale, mushrooms, and sweet pepper; cook and stir about 10 minutes or until vegetables are crisp-tender. Add the rice vinegar; toss to combine. To serve, divide kale mixture among four serving plates. Arrange chicken on kale mixture. Whisk the cooking liquid in the bottom of the baking dish until combined; spoon over chicken. If desired, garnish with orange slices.

Nutrition Facts

334 calories; 11.9 g total fat; 2.2 g saturated fat; 129 mg cholesterol; 261 mg sodium. 984 mg potassium; 26.4 g carbohydrates; 3.1 g fiber; 17 g sugar; 31 g protein; 7394 IU vitamin a iu; 132 mg vitamin c; 68 mcg folate; 126 mg calcium; 3 mg iron; 69 mg magnesium;