It’s finally spring and that means lighter, sweeter fares. Why? Because I said so, that’s why! No, but really, how else are we supposed to shave off all those winter pounds we packed on to keep us warm? Here’s a delicious no-brainer recipe that will help get us on our way down our beach body journey. It’s infused with marjoram–otherwise known as oregano’s lighter, mintier cousin. And coming in at approximately 705 calories per serving (less if you cut out the bread), it’s a tasty way to becoming a lighter you.
What You’ll Need:
- 3 garlic cloves, minced
- 2 medium beefsteak tomatoes, medium diced
- 1 bunch marjoram
- 1 large bunch basil
- 1 shallot, sliced
- 1 bread boule
- 4 chicken thighs
- 2 tablespoons red wine vinegar
- ½ teaspoon sea salt
Be sure to wash and dry the fresh produce and wash and pat dry the chicken.
What to Do:
Time for some prep work. Preheat the oven to 375°F. Pick off and finely chop the marjoram leaves. Pick off the basil leaves, then pick and thinly slice the shallot. Using a knife, cut the crust off the bread boule, then cut the bread into bite-sized cubes or chunks.
Using your fingers or a paring knife, gently separate the skin from the chicken thighs, leaving one side attached. Place the minced garlic and chopped marjoram under the skin, then close it back up. Season the outsides of the chicken with salt and pepper (or poultry seasoning).
In a large pan, heat a little olive oil on medium until hot. Add the marjoram-garlic chicken, skin side down, and cook 9 to 11 minutes per side, or until golden brown and cooked through. To speed up the cooking and prevent splattering, loosely cover the chicken with foil.
While the chicken cooks, place the bread cubes on a baking sheet. Drizzle a little olive oil over the bread and season with salt and pepper. Toast the bread in the oven for 12 to 14 minutes, or until golden brown, stirring halfway through.
While the chicken cooks and the bread toasts, roughly chop most of the basil leaves, leaving a few whole for garnish. In a large bowl, combine the garlic paste, tomatoes, chopped basil, red wine vinegar, shallot, and sea salt. Drizzle in a little olive oil and season with pepper.
Just before serving, add the toasted bread to the bowl with the tomato mixture and toss to combine. Divide the mixture between 2 plates and place the chicken on top. Garnish with the whole basil leaves.
With Love and Soul.