Chicken thighs are deliciously moist and more flavorful than the ubiquitous chicken breasts, and this recipe provides a really simple way of preparing them. Cucumber and rhubarb make for a zingy, crunchy salsa, while the lime brightens the dish. Sweet potatoes, on the other hand, are an excellent source of vitamins A and C, and a good source of dietary fiber and B vitamins.
1. Pulse chili, garlic and white parts of scallions in a food processor until finely chopped. With the machine running, stream in soy sauce and olive oil. Puree until sauce is homogenous and transfer to bowl.
2. Heat a grill pan over high heat. Season chicken with salt. Brush chicken with sauce on both sides, and grill, 5-6 minutes per side, flipping once.
3. In the meantime, combine rhubarb, cucumber, cilantro, honey, and lime juice in a small bowl. Stir in green parts of scallions. Season with salt and pepper to taste, and let sit at room temperature for 10 minutes.
4. Top chicken thighs with rhubarb salsa and serve!
Substitutions: use tamari for gluten-free
Diabetic Exchanges: 1
This recipe is gluten-free