So, I’m pretty much obsessed with this ginger dressing and as I was looking for a way to spice up some chicken thighs, I took a chance and threw it on them and baked in the oven at 350 degrees for 1 hour. Wow. It infused into the chicken making it tangy and a little sweet. I couldn’t stop eating it.
Paired with seared asparagus that I seasoned with sea salt and fresh lemon juice, AND couscous seasoned with some salt, pepper and chili powder.
This meal was full of flavor without much fat or any sugar.
I didn’t have any Quinoa, but if you substituted it for the couscous you could make it gluten free.