Spicy Honey-Brushed Chicken Thighs with Spicy Collards

The apple cider vinegar ties the chicken and collards together.  The Quinoa Pilaf balances the meal, and provides more protein!

(modification of original recipe from Cooking Light)

4 Servings

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper (adjust more to your heat tolerance or omit to make kid friendly)
• 1 pound skinless, boneless chicken thighs (trimmed of any excess fat)
• 2 Tablespoons honey
• 1 ½ teaspoons apple cider vinegar

Preheat grill to medium heat.

Combine first 6 ingredients in a small bowl (garlic powder through crushed red pepper).  Sprinkle spice mix evenly over both sides of chicken thighs.

Combine honey and vinegar in a small bowl, stirring well.

Grill chicken thighs for 12 minutes, turning over halfway through.  Baste with honey mixture; grill for 1 minute.  Turn chicken thighs over; baste with honey mixture and grill for 1 minute or until done.  Remove from grill and serve.  DISCARD any remaining honey mixture.

Nutritional Information / Serving:  176 Calories, 4 g Fat, 25 g Protein, 11 g Carbs

21 Day Fix Container Equivalents/Serving:  1 Red

Spicy Collards

• 7 pounds fresh collards (bunch) or 2-3 pounds chopped collards
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons apple cider vinegar
• 2 cups vegetable broth
• 1 teaspoon stevia sweetener (or sugar)
• ½ teaspoon crushed red pepper
• ½ teaspoon kosher salt

Remove and discard stems from collards.  Wash leaves thoroughly and cut into 1-inch strips.  Set aside.   Bring onion and next 3 ingredients (garlic to broth) to a boil in a Dutch oven.  Add greens, stevia, crushed red pepper and salt; stir well.  Cook, covered over low heat stirring occasionally for 45 minutes to 1 hour or until greens are tender.

Nutritional Info/Serving: Calories 49, Fat 0 g, Protein 3 g, Carbs 10 g