Saucy Baked Chicken Thighs
We love a quick and easy baked dinner! Chicken thighs are marinated with a savory red pepper sauce that has just a kiss of sweetness. We pile on the flavor with a zippy turmeric vinaigrette, and serve it all in a bowl with fluffy quinoa and crunchy sliced cucumbers. It’s a meal on its own, so make a Fresh Berry Cobbler while the oven’s on!
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Ingredients You’ll Need To Assemble Our Chicken With Red Pepper Sauce
For the red pepper sauce – roasted red peppers, garlic, paprika, cayenne, salt, olive oil, thyme, and honey
In the oven – boneless, skinless chicken thighs and two large carrots
For the bowl – quinoa or rice, and sliced cucumbers
Turmeric vinaigrette – olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt
How to Make This Easy Baked Chicken Thigh Recipe
Make the red pepper sauce. In a blender, add the roasted red peppers, garlic, paprika, cayenne, salt, olive oil, thyme, and honey and blend until smooth. Reserve ¼ cup of the sauce in a small bowl.
Toss the chicken. Transfer the remaining sauce to a large bowl. Add the chicken and toss to coat. Use immediately or marinate refrigerated for up to 2 hours.
Bake the chicken and carrots. Bake the carrots and chicken on a sheet pan.
Make the dressing. In a small jar, combine the olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt. Seal the jar and shake until the dressing is emulsified.
Assemble the bowls. Divide the cooked quinoa among 4 bowls. Top with the sliced chicken, roasted carrots, and cucumbers. Drizzle with vinaigrette and reserved sauce, then sprinkle with parsley and pepper to serve.
How to Store Baked Chicken Leftovers + Tips
Leftovers should be eaten within 3-4 days, and the cooked chicken and carrots can be frozen for up to three months. Cooked quinoa can be stored in the freezer for up to six months.
Leftover red pepper sauce would be great stirred into pasta, with a big dollop of ricotta on top. Or drizzle it over roasted veggies to jazz things up.
You can substitute other cooked grains for this bowl, like our Cilantro-Lime Rice, White Rice, or Brown Rice.
More Easy Bakes From The Modern Proper
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