Time: 40 minutes
Time-Saver: Look for pre-skinned chicken thighs at your meat counter.
Serve with Raspberry and Blue Cheese Salad: Combine 1½ tablespoons olive oil, 1½ teaspoons red wine vinegar, ¼ teaspoon Dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Add 5 cups mixed baby greens; toss. Top with ½ cup raspberries, ¼ cup chopped toasted pecans, and 1 ounce blue cheese. CALORIES 133; FAT 12.2g (sat 2.5g); SODIUM 193mg
View Recipe: Spiced Chicken Thighs with Garlicky Rice