Main Dish:
Grilled Chicken Thighs
– Skin-on, bone-in
– Marinated overnight in homemade Italian dressing (olive oil, vinegar, Italian herbs, garlic powder, salt)
– Grilled or air-fried until crispy, juicy perfection

Sides:
Baked Potato
– Bake your potato: We put ours in the microwave for 6-12 minutes

--Topped with vegan butter, vegan sour cream, and turkey bacon crumbles
– Optional: sprinkle of chives or nutritional yeast for extra flair

Roasted Frozen Broccoli
– Toss with a drizzle of avocado oil + Montreal steak seasoning
– Spread in a cast-iron skillet
– Bake at 350°F for 20 mins

✨ Total active time: 10 minutes. The rest is just heat and wait.

Kick It Up a Notch:

• Replace your potato with a sweet potato, top with your favorite things. We typically add vegan brown sugar and vegan butter

• Switch up your side veggie. Maybe some grilled Zucchini or Eggplant slices, or fried corn and onion.

Roasted Chicken thighs:  Grilled Broccoli and Baked Potato

Ingredients:

• 4 bone-in, skin-on chicken thighs

• ½ cup homemade Italian dressing (found in free recipes section on website)

• 1n large russet potato

• Vegan butter

• Vegan sour cream

• 2 tbsp turkey bacon crumbles

• 12 oz frozen broccoli florets

• 1 tbsp avocado oil

• 1 tsp Montreal steak seasoning

Directions:

1. Marinate chicken thighs in Italian dressing overnight, preferably, but for at least an hour ahead ( refrigerate while marinating ).

2. Preheat the grill to medium-high heat / 350 degrees Fahrenheit

3. Grill chicken thighs 6-7 minutes per side, or until cooked through and no longer bloody (tip: when the juices run clear, it is done).

4. Bake potato at 400°F until tender ( or 8-12 minutes in microwave- turning potato halfway through )

5. Toss broccoli with oil and seasoning, toast in a skillet at 350 degrees oven for 20 minutes, may need to flip the broccoli halfway through cooking.

Rachel’s real talk:

I mean, it’s no secret why this one is the OG go-to. It’s that good.