Chicken Yassa

Tender chicken thighs simmered in a savory, zesty onion and mustard reduction served over tender cauliflower rice with roasted zucchini.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: African
• Difficulty: Medium
• Cost: $4.43/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• Low-Carb
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• comfort food
• tangy
• rich

Ingredients

• 3 pound chicken thigh (boneless, skinless, trimmed)
• 3 tablespoon olive oil (extra virgin)
• 2 yellow onions (medium, thinly sliced)
• 6 clove garlic (minced)
• 0.33 cup lemon juice (freshly squeezed)
• 3 tablespoon dijon mustard (sugar-free)
• 1 cup chicken broth (low sodium)
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper (freshly ground)
• 2 package riced cauliflower (12 oz package)
• 3 zucchinis (medium, sliced into half-moons)

Instructions

1. Season the chicken thighs all over with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. In a small bowl, whisk together the lemon juice and Dijon mustard.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the chicken thighs for 4 to 5 minutes per side until golden, then transfer to a plate.
3. Add the sliced yellow onions to the pot and cook over medium heat for 8 minutes until softened and lightly caramelized. Stir in the minced garlic and cook for 1 minute.
4. Pour in the lemon-mustard mixture and chicken broth, scraping up any browned bits from the bottom. Return the chicken and accumulated juices to the pot. Cover and simmer over medium-low heat for 20 minutes until the chicken registers 165°F on a meat thermometer.
5. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the zucchini with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper for 6 minutes until tender-crisp.
6. Steam or microwave the frozen riced cauliflower according to package directions and season with the remaining 1/4 teaspoon kosher salt. Serve chicken and onion sauce over the riced cauliflower with zucchini on the side.

Nutrition (per serving)

• Calories: 412
• Protein: 49.8 g
• Carbohydrates: 17.1 g
• Fat: 19.2 g
• Fiber: 5.2 g
• Sodium: 969 mg
• Saturated Fat: 4 g
• Sugar: 8.3 g
• Cholesterol: 192 mg