When you’re trying to watch your weight, you don’t have to eat like a rabbit to get the job done. Eat healthy and stay full with fresh ingredients and flavors to make the onset of autumn a little better for your waistline.
Lemon Garlic Roasted Chicken Thighs
2 pounds bone-in chicken thighs
3 tablespoons extra virgin olive oil
2½ tablespoons lemon juice
½ teaspoon brown sugar
4 cloves garlic, minced
Salt and pepper to taste
Preheat oven to 375°F. Season chicken thighs with salt and pepper. In a medium bowl whisk together extra virgin olive oil, lemon juice, brown sugar, and garlic. Add chicken to the marinade and stir to coat. Let marinate in the refrigerator for 15 minutes.
Line a rimmed baking sheet with parchment paper. Add chicken thighs to baking sheet. Bake for 15 to 20 minutes. Turn chicken, check doneness, and bake another 10 minutes. Serve with lemon slices.
Roasted Parsnips and Green Beans
1/4 cup extra virgin olive oil
2 cups chopped parsnips, peeled
2 cups green beans, trimmed
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to 375°F. In a large bowl, add parsnips, green beans, olive oil, oregano, thyme, basil, salt, and pepper. Toss to coat the vegetables.
Line a rimmed baking sheet with parchment paper. Spread vegetables in an even layer on lined baking sheet. Bake for 30 to 40 minutes.
Want dinner without the fuss? Make the Lemon Garlic Roasted Chicken Thighs and Roasted Parsnips and Green Beans as a sheet pan meal! One sheet, same roasting time.
Bistro Fall Salad with Apple Fennel Vinaigrette
For the salad:
3 cups mixed greens
1 large green apple, sliced
½ cup dried cranberries
½ cup whole pecans
½ cup crumbled feta cheese
For the apple fennel vinaigrette:
½ chopped granny smith apple
½ cup chopped fennel
¼ cup apple cider vinegar
1 tablespoon lemon juice
1 teaspoon sugar
¼ cup + 1 tablespoon olive oil
Salt and pepper
In the bowl of a food processor, add all of the ingredients for the vinaigrette. Puree until combined. Strain the mixture through a fine mesh sieve into a medium bowl. Set vinaigrette aside.
To assemble the salad, toss together mixed greens, green apple, dried cranberries, pecans, and crumbled feta cheese. Divide the salad between two bowls. Serve with vinaigrette.
Like a little more funk in your cheese? Try subbing in blue cheese for feta cheese. A little less funk? Rely on a fresh mozzarella.