This Green Goddess Chicken is full of flavor and will quickly become a weeknight favorite. Use your favorite cuts of chicken for a healthy, anti-inflammatory dinner that’s quick, juicy, and delicious!
This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!
Table of Contents
Ingredients
- 8 boneless chicken thighs (or equivalent of favorite chicken cuts)
- 1 TBSP olive oil
- Green Goddess Dressing
Instructions
- Make the Green Goddess Dressing first, as it will be the marinade. The recipe is for way more than is needed for this chicken recipe, so either use the rest for salads all week, or cut the recipe into 1/3 to fit this recipe.
- Place the chicken into a bowl or baggie and pour enough dressing to coat the chicken. (If only making enough for this recipe, make sure to reserve around 2-3 TBSP for drizzling on the finished chicken.)
- Toss the chicken to coat, then place in the fridge for at least 2 hours to marinate.
- Set your cooktop to medium-high heat and let a large non-stick skillet get warm. Add the oil, then the chicken to the pan. (Don’t save any of the marinade from the bowl or baggie!)
- Cook the chicken for 5-6 minutes on each side, then remove from the skillet.
- Drizzle the reserved dressing over the top and serve!
Notes
*To prep this for the week, simply leave the chicken to marinate in a baggie or container in the fridge until the night it is needed.
PrintGreen Goddess Chicken
This Green Goddess Chicken is full of flavor and will quickly become a weeknight favorite. Use your favorite cuts of chicken for a healthy, anti-inflammatory dinner that’s quick, juicy, and delicious!
- Prep Time: 2 hours, 5 minutes
- Cook Time: 15
- Total Time: 2 hours, 20 minutes
- Yield: 4 1x
Ingredients
-
- 8 boneless chicken thighs (or equivalent of favorite chicken cuts)
- 1 TBSP olive oil
- Green Goddess Dressing
Instructions
-
- Make the Green Goddess Dressing first, as it will be the marinade. The recipe is for way more than is needed for this chicken recipe, so either use the rest for salads all week, or cut the recipe into 1/3 to fit this recipe.
- Place the chicken into a bowl or baggie and pour enough dressing to coat the chicken. (If only making enough for this recipe, make sure to reserve around 2-3 TBSP for drizzling on the finished chicken.)
- Toss the chicken to coat, then place in the fridge for at least 2 hours to marinate.
- Set your cooktop to medium-high heat and let a large non-stick skillet get warm. Add the oil, then the chicken to the pan. (Don’t save any of the marinade from the bowl or baggie!)
- Cook the chicken for 5-6 minutes on each side, then remove from the skillet.
- Drizzle the reserved dressing over the top and serve!
Notes
*To prep this for the week, simply leave the chicken to marinate in a baggie or container in the fridge until the night it is needed.
*I’ve always loved chicken thighs better than breasts for their extra flavor. However, you can still use the equivalent in weight in chicken breasts if you prefer those over thighs.
