Grilled Chicken Thighs

Boneless chicken thighs 

Toasted minced onion flakes 

Broccoli 

Escarole 

Spinach 

Heart of Palm 

Why chicken thighs? The dark meat from chicken is dark because of the increased blood flow to this area during the chicken's life. The muscles are worked more in the thighs than the breast. When you work a muscle more blood flows there more. The dark coloring is a result of lots of blood depositing iron and other nutrients. More nutrients=more flavoring. The boneless factor is more of me buying what was on sale, but if you do leave your bones in remember that it will take longer to cook bone-in. 

Rub your minced onion on your chicken thighs along with salt and pepper. Grill until cooked through and serve with plenty of vegetables. 

The escarole is wilted because I steamed it with the broccoli. I took a perforated pot and placed broccoli on the bottom and covered it with escarole leaves. The pot under the perforated pot place a small amount of water in. Cover with a lid. Keep your heat on high until the escarole begins to turn transparent. By the time the escarole is transparent your broccoli will be cooked perfectly. 

The raw greens on my plate are spinach and red leaf lettuce. I was feeling rebellious and threw in a few croutons and everything! This may look like a lot of food, but your green vegetables will condense pretty fast in your stomach, so don't be afraid to eat until you are good and full. 

Enjoy!