We had left-over chicken from the previous night, so we reheated that up for tonight.
SPICY HONEY CHICKEN
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8 skinless chicken thighs
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2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paptrika
1/2 tsp ground red pepper (less to reduce spiciness)
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Place chicken in a bowl and sprinkle spice rub over chicken. Toss and mix well.
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Coat roasting pan with cooking spray. Place chicken in pan. Roast in 400 degree oven for 40 minutes.
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Mix together: 6 TBSP honey + 2 tsp cider vinegar. After the chicken has cooked for 20 min, brush one side with honey mix. Cook for 10 minutes. Turn chicken over, brush with honey and roast for the final 10 minutes (total roasting time is 40 minutes).
STUFFED ZUCCHINI
2 large baby zucchini halved lengthwise
2 oz reduced fat shredded cheese (I used a 4 cheese mexican blend)
1/4 medium red or yellow bell pepper
1/4 medium red or sweet variety onion
1 clove garlic
1 tsp chili powder
1 tbsp sweet pepper relish (you can omit if you don't own this)
Salt and Pepper to taste
Hollow out centers of zucchini halves and reserve.
Using small food chopper, finely chop zucchini guts, bell pepper, onion and garlic .
Add the chili powder, parsley, salt and pepper and any other seasoning you might like to the chopped veggie mix.
Add one half the cheese to the mixture and combine well.
Spoon into zucchini halves and spread rest of cheese on top.
Bake at 400 degrees for approximately 30 minutes - cheese should be golden brown. Makes 2 servings - two halves per person. 100 calories for 2 halves :) For easy clean up, cook them on parchment paper.
BAKED POTATO
I took 2 small yukon gold potatoes, nuked them in the microwave and then tossed them into the oven (while the zucchini was cooking) for another 5 or 10 minutes. Yukons are so good, you can just cut them up, put salt and pepper on them and eat away. You don't even need butter!!
Rating: We really LOVED the stuffed zucchini! It was a great side dish to have with our left overs!!
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