I picked up this idea from food writer Mark Bittman: he calls them “tiny pancakes.” (Here’s his original recipe.) It was born out of wanting to make himself something quick to eat, and finding some leftover scallops on hand. Don’t worry; you don’t need scallops to make this! Just about any leftovers will do, and you could do this for breakfast, lunch or dinner. Or brunch. Or appetizers. Or a midnight snack.
This chicken quesadilla is one of my all-time favorite pre-Paleo dishes, because as I said in my original post, it’s:
…one of my go-to recipes when I realize too late in the day that I haven’t planned dinner…. I love it because it’s a few simple things I can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.
If you like balsamic vinegar, you’ll love this salmon recipe! This one has been in my meal rotation for years, and for good reason. It’s a really simple dish — and like most really simple things, it’s also beautiful!
For the balsamic glazed salmon recipe, visit my guest post at Faith, Food and Fitness!
(The green beans and pine nuts are another one of my long-time faves — also super easy! Recipe here.)
Follow me on Instagram for more quick, easy healthy food ideas.
This recipe is one she says her mom used to make weekly — and I can see why! It’s both easy and delicious.
My only changes to her recipe are to use thighs instead of drumsticks — I think they’re easier to eat, and we both prefer that meat. Plus, I eliminated the chopped red onion. It adds a little color, but there’s so much flavor happening I think they’re not totally necessary, and it simplifies the prep a bit. And I’m all about that!
One-Pan Ginger Chicken Recipe
4 chicken thighs
salt and pepper
about 1 T. coconut oil
1 yellow onion, coarsely chopped
1 fat piece ginger, about 2″ long, peeled and sliced pretty thin
1 green onion, white and green parts, chopped into thin slices
Make a slit in the meat that runs along the bone on the skinless side of the thighs. (There’s a line of fat and/or membrane there; just cut along that.) This isn’t absolutely necessary, but it makes the meat easier to cut off the bone later on while you’re eating it.
Trim off any skin that extends beyond the meat. Season the meat generously on both sides with salt and pepper.
In a large skillet over medium heat, warm the coconut oil, then add the chopped onion and ginger and cook for 3 minutes.
Place the chicken thighs in the skillet, skin side up, and cover with a lid. Turn the heat to low and allow to cook covered for 30 – 40 minutes, until meat is done. The juices will run clear, and the interior temperature of meat is at least 170 F.
Optional: For more color on the chicken, remove them from the skillet and broil for 3 – 5 minutes at the end.
Spoon the pan sauce over the thighs after plating, then sprinkle sliced green onions over them.
Mmm, that’s tasty!
New to eating gluten-free? Or thinking of going Paleo?
Check out my 20-Day Countdown to a New Way of Eating!