Careme

Ingredients

• Boneless skinless fresh chicken thighs 1 lb $4.49/lb
• Organic baby bok choy 1 lb, halved lengthwise $2.99/lb
• Kroger whole baby bella mushrooms 8 oz, sliced $3.19/8 oz
• Organic Gold Jewel sweet potatoes 1 lb, cut into wedges $2.79/lb
• Organic ginger root 1 tablespoon, grated $3.77/lb
• Garlic 2 cloves, minced $0.69 each
• Green onions 2, sliced $1.29 each
• Fresh organic limes 1 lime, juiced $1.29 each
• Pantry: soy sauce, olive oil or neutral oil, honey or brown sugar, salt, black pepper as needed

Instructions

1. Prep 1 lb boneless skinless fresh chicken thighs ($4.49/lb) by trimming excess fat and patting dry. Halve 1 lb organic baby bok choy ($2.99/lb) lengthwise. Slice 8 oz Kroger whole baby bella mushrooms ($3.19/8 oz). Cut 1 lb Organic Gold Jewel sweet potatoes ($2.79/lb) into wedges. Grate 1 tablespoon organic ginger root ($3.77/lb), mince 2 garlic cloves ($0.69 each), slice 2 green onions ($1.29 each), and juice 1 fresh organic lime ($1.29 each).
2. Heat the oven to 425°F. Toss the 1 lb sweet potato wedges with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast 22 to 28 minutes, flipping once, until browned and tender.
3. In a bowl, combine 1 tablespoon grated organic ginger root, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, and half the juice from 1 fresh organic lime. Coat the 1 lb boneless skinless fresh chicken thighs in the mixture.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated 1 lb boneless skinless fresh chicken thighs and cook 5 to 6 minutes per side until browned and cooked through. Transfer to a plate to rest.
5. In the same skillet, add the sliced 8 oz baby bella mushrooms. Cook 4 minutes until they release moisture and begin to brown.
6. Add the 1 lb halved organic baby bok choy to the mushrooms with 2 tablespoons water. Cover and steam 2 minutes, then uncover and cook 1 to 2 minutes more until crisp-tender. Season with a pinch of salt and the remaining juice from 1 fresh organic lime.
7. Slice the cooked 1 lb chicken thighs if desired. Plate with the roasted 1 lb sweet potato wedges and the bok choy-mushroom sauté. Finish with the sliced 2 green onions over the top.