Chicken Thighs with Orange-Ginger Glaze and Dijon Green Beans from Cooking Light's Fresh Fast Food Cookbook

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A quick meal is sometimes just the way to go. That’s what happens with days are filled with activities (like a Tae Kwon Do open house), followed by a short respite, then small group at the house. That’s what today held.

In fact, this was so fast and easy that you’re getting a two-fer; the chicken on the left and the green beans on the right. Not bad, huh.

The Process
Fifteen minutes from start to finish. Who can argue that? That’s what boneless, skinless chicken thighs will do for you. They’re already thin enough so there’s no pounding needed. Just a sprinkling with salt, pepper and garlic powder.

A simple task of heating oil in a skillet and add the chicken to cook until browned, which also just about cooks it until done.

While it’s browning, grate some orange zest and squeeze the juice. Combine the zest, juice, honey and some grated ginger in a small bowl, then pour it in the skillet with the chicken. The instructions say to bring it to a boil, reduce the heat and let it boil down until syrupy. I found that it reduced just about immediately and I barely had time to turn the heat down before it was done. There just wan’t enough here to reduce properly. Be wary of that.

To make the beans, simply microwave them. While they’re nuking, mix together melted butter, Dijon mustard, fresh parsley, lemon zest and a little salt. Toss the beans in the sauce and they’re ready to go.

The chicken should be done now and all you have to do there is spread the orange glaze over the thighs and serve. Dinner’s ready.

The Verdict
Hubby and I found the chicken to be fine, but nothing spectacular. Dudette, on the other hand, loved it and ate two thighs worth. We both thought that it was a little heavy on the orange flavor. ¬†As far as the beans went, none us enjoyed them and what wasn’t eaten went in the trash. I hate to say that because we don’t like to waste food, but it’s true. They were bitter and the Dijon and lemon clashed instead of blending.

What I’d Do Different Next Time
I don’t think I’d bother to try and fix the beans, but if you’re really looking for a way, try leaving out the lemon and adding a splash of wine with the Dijon instead.

As far as the chicken goes, simply doubling the sauce would take care of the reduction issue. I would personally leave out the orange zest and would probably add some minced or grated garlic.

Chicken Thighs with Orange-Ginger Glaze - print this recipe
from Cooking Light’s Fresh Fast Food Cookbook

8 skinless, boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 tablespoons honey
1 teaspoon grated peeled fresh ginger
Chopped green onions (optional)

Sprinkle chicken with salt, pepper and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3-4 minutes on each side or until browned.

While chicken cooks, grate rind and squeeze juice from orange to measure 1 teaspoon and 1/4 cup, respectively. Add orange rind, juice, honey and ginger to chicken, scraping to loosen browned bits. Bring to a boil; reduce heat and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onion, if desired.

Dijon Green Beans - print this recipe
from Cooking Light’s Fresh Fast Food Cookbook

1 12-ounce package trimmed fresh green beans
1 tablespoon light butter melted
2 teaspoon Dijon mustard
1 tablespoon finely chopped fresh parsley
1/2 teaspoon grated lemon peel
1/4 teaspoon salt

Microwave beans according to package directions.

While beans cook, combine butter and remaining ingredients in a small bowl. Place beans in a serving bowl. Add butter mixture; toss well. Serve immediately.

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