Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 214.8
  • Total Fat: 5.2 g
  • Cholesterol: 105.8 mg
  • Sodium: 417.1 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 26.6 g

View full nutritional breakdown of Chicken Thighs with Sweet Red Onions and Balsamic Vinegar calories by ingredient
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Submitted by: MYSHARONANY

Introduction

Once again . . .from CookingLight. I omitted the oil and used PAM instead to saute the onions. . cut down on the calories and fat. I also winged it on the seasonings. Also added some garlic when it was done. My husband says a keeper.

Served over rice.
Once again . . .from CookingLight. I omitted the oil and used PAM instead to saute the onions. . cut down on the calories and fat. I also winged it on the seasonings. Also added some garlic when it was done. My husband says a keeper.

Served over rice.

Number of Servings: 2

Ingredients

    PAM
    2 medium red onions, cut into (1/2-inch-thick) slices and separated into rings
    1/2 teaspoon coarsely ground black pepper, divided
    1/4 teaspoon salt, divided
    2 (4.5-ounce) chicken thighs, skinned
    1/4 teaspoon dried oregano
    1/4 teaspoon dried marjoram
    4 teaspoons balsamic vinegar, divided
    2 tablespoons chopped fresh flat-leaf parsley
    4 lemon wedges

Directions

Heat PAM in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes or til tender.

Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons vinegar.

Cover, reduce heat, and simmer 25 minutes or until chicken is done.

Uncover, increase heat, and cook 2+ minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.

Serve over rice

Number of Servings: 2

Recipe submitted by SparkPeople user MYSHARONANY.





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