Roasted Chicken Thighs with Green Pea and Garlic Sauce

I've heard that it's important to eat a lot of colors. Red, orange, purple, yellow and especially green food. Color means nutrients, which I'm convinced is why I'm so attracted to chocolate glazed donuts covered in pretty rainbow sprinkles!

Seriously though, I love colorful food. Not only is it pretty, but I know that I'm filling my body with things that will increase my immunity, fortify my blood, bones and muscles, and just make me feel better overall. And there's nothing hard about it when it comes in the form of a sweet creamy puree to slather on a meaty, tender chicken thigh. Not only is this crazy delicious, it's also a snap to make, and requires very few steps. We all loved this meal, including my pea-hatin' hubby. You've got to give this a try!


Roasted Chicken Thighs with Green Pea and Garlic Sauce
Adapted from America's Test Kitchen Healthy Family Cookbook

Ingredients

6 skinless, boneless chicken thighs
4 tablespoons olive oil, divided (I used a garlic infused olive oil for an extra kick)
1 shallot, minced
2 garlic cloves, minced
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
1 cup frozen peas
salt and pepper

Directions

1. Heat oven to 400. Arrange chicken thighs in a 9x13 inch casserole pan. Drizzle with 2 tablespoons olive oil and salt and pepper. Roast chicken thighs for 20 minutes, or until cooked through and juices run clear.

2. While chicken cooks, heat remaining oil in a small saucepan over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in the broth and wine and bring to a boil. Stir in the peas and cook until tender, about 2 minutes. Transfer to a blender and puree until completely smooth, about 30 seconds. Season with salt and pepper to taste and serve.

Serves 6

Per Serving (1/4 cup sauce, not including chicken): 70cal, 2.5gfat, 7g carb, 2g prot, 2g fiber