I’m going low carb-ish again to take off five annoying pounds I’ve picked up courtesy of travel and 80,000 food events. This was a fun, easy lunch I threw together this week, turning my favorite chicken thigh marinade into more of a stir fry dish.
1 cup baby spinach
1 chicken thigh
2 tbsp soy sauce,
2 tbsp sesame oil
2 tbsp sriracha
6 brussels sprouts, halved
20 peanuts or so
Marinade chicken thigh in 1 tbsp each of soy sauce, sesame oil or sriracha (anywhere from 15 minutes to a couple hours).
Preheat cast iron pan. Cook chicken, about 7 minutes per side or until proper internal temperature.
After flipping chicken once, add brussels sprouts to pan, flipping occasionally.
Serve chicken and sprouts over spinach. Sprinkle with nuts. Mix together remaining marinade ingredients and drizzle over lettuce like a dressing.