Honey Lime Chicken Thighs with Steamed Artichoke
Savor the goodness of our Healthy Honey Lime Chicken Thighs with Steamed Artichoke. Juicy bone-in, skin-on chicken thighs are marinated in a blend of raw honey, lime juice, and coconut aminos, creating a perfect balance of sweetness and tanginess. Paired with a side of tender steamed artichoke, this simple yet flavorful dish is seasoned to perfection and a wholesome, delicious choice for a nutritious meal.
4
Serving size
40
Chicken
Ingredients
Fresh:
4 bone-in, skin-on chicken thighs
1 whole artichoke
1 lime, juiced
Green onions, chopped (for topping)
Staple:
2 tablespoons avocado oil
1 tablespoons raw, unfiltered honey
1 tablespoon coconut aminos
1/4 cup avocado oil-based mayonnaise (Primal Kitchen recommended)
2 tablespoon aged balsamic vinegar
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 400°F. Simultaneously, add 2 cups of water to a saucepan and heat on the stove over medium-high heat; insert a steamer basket.
- Coat the chicken thighs with avocado oil, salt, and pepper. Place the chicken thighs, skin side down, in a single layer in a large cold skillet. On the stove, over medium heat, cook for 15 minutes until the skin is crispy and browned.
- While the chicken is cooking, prepare the artichoke by slicing off the ends and any brown leaves. Cut the artichoke in half lengthwise, from stem to top, and remove the fibrous fuzzy choke in the middle. Rinse under cold water to remove all the choke.
- Add the artichoke to the steamer basket, cut side down, and steam with the cover on for 15 minutes, until a knife easily pierces the stem.
- Make the honey-lime dressing for the chicken by whisking together lime juice, honey, and coconut aminos in a small bowl.
- Also, prepare the dipping sauce for the artichoke by combining avocado oil-based mayonnaise, aged balsamic vinegar, salt, and pepper in a small bowl.
- After 15 minutes, flip the chicken thighs and pour the honey mixture over them.
- Transfer the skillet to the oven and roast for an additional 15 minutes or until the internal temperature reaches 165°F.
- Serve the chicken thighs topped with sliced green onions alongside ¼ of the artichoke with dipping sauce. For the artichoke, enjoy the fleshy part at the base of each leaf and the artichoke heart. Dip in the sauce for an exquisite dining experience.
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