Balsamic Ginger Chicken & Pear

Name: Balsamic Ginger Chicken & Pear
Ingredients: 2-3 Tablespoons olive or avocado oil; ⅔ cup chicken or vegetable broth; 2-3 Tablespoons minced ginger root; 2 Tablespoons balsamic vinegar; 1 Tablespoon honey; 4 large chicken thighs (about 1 ⅓ lb), patted dry; ½ teaspoon pink Himalayan/sea salt + ⅛ teaspoon cayenne pepper; 3 pears, unpeeled and each cut into 8 wedges; Note: For a thicker sauce, either reduce broth to ½ cup or add in 2 teaspoons of arrowroot powder to broth mixture.

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Ingredients

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2-3 Tablespoons olive or avocado oil⅔ cup chicken or vegetable broth2-3 Tablespoons minced ginger root2 Tablespoons balsamic vinegar1 Tablespoon honey4 large chicken thighs (about 1 ⅓ lb), patted dry½ teaspoon pink Himalayan/sea salt + ⅛ teaspoon cayenne pepper3 pears, unpeeled and each cut into 8 wedgesNote: For a thicker sauce, either reduce broth to ½ cup or add in 2 teaspoons of arrowroot powder to broth mixture.

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Instructions

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Step 1

Preheat oven to 350F.

Step 2

Whisk together 1 tablespoon of oil with the broth, ginger, vinegar, and honey. Set aside.

Step 3

Sprinkle salt and cayenne pepper over chicken thighs. Heat 1-2 tablespoons of oil in oven-safe skillet over med-high heat. When oil is hot, add in chicken. Cook until browned on one side (4-5 minutes), then flip over.

Step 4

Add pear wedges to pan and carefully pour in sauce mixture. Place pan in preheated oven and cook until chicken reaches 165 degrees or juices run clear when chicken is pierced with a knife (10-12 minutes).

Step 5

Serve over rice, quinoa, cauliflower rice, cooked cabbage, or with a side salad. Enjoy!