Careme

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 package, about 1 pound $6.49
• Organic Green Cabbage 1/2 small head, very thinly sliced $1.10
• Jicama Root 1/2 medium, peeled and cut into thin matchsticks $1.49
• Taylor Farms Organic Green Beans 1 bag $3.99
• Lime 2 limes, zested and juiced $0.59
• Organic Garlic, 3 CT 2 cloves, finely grated or minced $2.89
• Cilantro Bunch 1/2 bunch, leaves and tender stems chopped $0.99
• Organic Green Onion 2, thinly sliced $1.99
• Honey 1 tablespoon
• Soy sauce or tamari 1 1/2 tablespoons
• Neutral oil 2 tablespoons
• Rice vinegar 1 tablespoon
• Sesame oil 1 teaspoon
• Kosher salt to taste
• Black pepper to taste
• Red pepper flakes optional pinch

Instructions

1. Pat 1 package 365 by Whole Foods Market Boneless Skinless Chicken Thighs dry. In a bowl, combine the zest and juice of 1 lime, 2 finely grated cloves Organic Garlic, 1 tablespoon honey, 1 tablespoon soy sauce or tamari, 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, black pepper, and an optional pinch of red pepper flakes. Coat the chicken thighs and let them marinate while you prepare the vegetables.
2. Trim 1 bag Taylor Farms Organic Green Beans. Toss the green beans with 1/2 tablespoon neutral oil and a pinch of salt. Heat a grill pan, outdoor grill, or large skillet over medium-high heat and cook the green beans for 6 to 8 minutes, turning occasionally, until blistered and crisp-tender. Transfer to a plate.
3. Very thinly slice 1/2 small head Organic Green Cabbage. Peel 1/2 medium Jicama Root and cut it into thin matchsticks. In a bowl, toss the cabbage and jicama with 1 tablespoon rice vinegar, juice of 1 lime, 1/2 tablespoon soy sauce or tamari, 1 teaspoon sesame oil, half of the chopped 1/2 bunch Cilantro Bunch, and half of the 2 thinly sliced Organic Green Onions. Season lightly with salt and pepper. Let the slaw sit so it softens slightly but stays crunchy.
4. Heat a large skillet over medium-high heat with 1/2 tablespoon neutral oil. Add the marinated chicken thighs in a single layer and cook 5 to 6 minutes on the first side until browned and lacquered. Flip and cook 4 to 5 minutes more until cooked through and glossy. Lower the heat if the honey begins to darken too quickly.
5. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken thighs into thick diagonal pieces.
6. Return the blistered green beans briefly to the warm pan with a squeeze of lime juice and the remaining sliced green onion, tossing for 20 seconds just to freshen them.
7. For plating, mound the cabbage-jicama slaw slightly off-center on each plate, stack the sliced glazed chicken partly over the slaw, and place the blistered green beans neatly alongside. Sprinkle with the remaining chopped cilantro and serve with lime wedges if desired for a polished finish.