Honey Garlic Chicken Drumsticks With Spinach Avocado And Orange Salad Recipe 455 Recipes

HONEY GARLIC CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 425F. Line a baking sheet with aluminum foil for easy clean up. Add a wire rack on top if possible.
• In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.
• Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
• Pat chicken so it is dry. Place onto rack and season with salt, pepper, and crushed red pepper flakes.
• Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 180 - 190 degrees F and juices run clean.
• Serve chicken with rice and steamed veggies if desired (and do not forget to pour on any extra sauce that is remaining!)

HONEY GARLIC CHICKEN DRUMSTICKS WITH SPINACH, AVOCADO AND ORANGE SALAD RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 450°F (230°C). Line a small baking dish with non-stick aluminum foil (optional). Place 4 chicken drumsticks in dish and season with salt and pepper. Put dish in the oven and bake for 10 minutes. Meanwhile... 2. Peel and crush (or mince) 2 cloves garlic. In a small bowl, mix together garlic, 1 tbsp low-sodium soy sauce, 2 tbsp pure liquid honey, and 1/2 tsp parsley flakes. Set aside. 3. After chicken has been cooking for 10 minutes, remove dish from oven, pour sauce over chicken and turn to coat evenly. Put back in the oven and bake until cooked through, 10-15 minutes.Meanwhile... 4. Squeeze juice from 1/4 orange into a salad bowl. Peel and crush (or mince) 1 clove garlic and add to salad bowl. Then add 1 tbsp extra virgin olive oil, 1/8 tsp salt, and 1/8 tsp pepper. Whisk together. 5. Peel remaining 3/4 orange, cut into slices, and add to salad bowl. Cut 1/2 avocado into cubes while still in skin, scoop out with a spoon, and add to salad bowl. 6. Wash and dry 2 1/2 large handfuls (1/2 pkg) baby spinach in a salad spinner and add to salad bowl. Alternatively, you can wash spinach in a colander, then transfer to a paper towel and pat dry. 7. Serve honey garlic chicken drumsticks with the spinach, avocado and orange salad on the side. Enjoy for dinner and lunch!

SWEET ORANGE CHICKEN DRUMSTICKS

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the ingredients for the chicken marinade.
• Toss in the chicken thighs and marinate for at least one hour.
• In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
• Slice cooked chicken thighs and add to the salad bowl.
• In a small bowl, combine all the ingredients for the dressing. Mix well.
• Toss the salad with the dressing and serve immediately.
• Enjoy!

CHICKEN, AVOCADO AND SPINACH SALAD

Steps:

• Heat 1 TBS olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper to taste.
• Cook in skillet, turning once, until juices run clear (about 12 minutes).
• Slice into thin strips and place in large bowl.
• In separate bowl, whisk together salt and pepper, garlic and vinegar.
• Slowly whisk in 1/3 cup olive oil.
• Stir in shallots, tomatoes, and basil.
• Spoon 1/4 cup of the dressing over chicken and toss to coat.
• Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.

HONEY GARLIC DRUMSTICKS

Steps:

• Preheat the oven to 400°F.
• Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
• Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well.
• Remove the drumsticks from the oven and brush with the sauce.
• Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.

SPINACH, AVOCADO AND ORANGE SALAD

Steps:

• If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl.
• Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper.
• Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl.
• Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing.
• To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.

ORANGE CHICKEN SPINACH SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.