for 4 servings

• 6 bone-in, skin-on chicken thighs
• salt, to taste
• pepper, to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic
• 1 tablespoon brown sugar
• ¼ cup honey
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 lb green beans

Preparation

1. Preheat the oven to 400˚F (200˚C)
2. Season the chicken thighs with salt and pepper.
3. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, skin-side down, and sear on both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
4. Remove the chicken thighs from the pan and set aside. Pour out any excess fat, but leave some in for the sauce.
5. Add the garlic and stir until fragrant, then add the brown sugar, honey, thyme, and oregano and stir to combine. Reduce the heat to low.
6. Return the chicken to the skillet. Coat the chicken in the sauce.
7. Add the green beans to the skillet.
8. Bake for 25 minutes, or until the chicken is cooked through.
9. Enjoy!

The post One-Pan Honey Garlic Chicken appeared first on Tu Sabor y Mas.

for 6 servings

• 1 lb chicken breast, cubed
• salt, to taste
• pepper, to taste
• 1 lb broccoli florets
• 8 oz mushroom, sliced
• 3 tablespoons oil, for frying

Sauce

• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• ⅓ cup reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• ¼ cup flour

Preparation

1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
4. Return the chicken and vegetables to the saucy pan, stir until heated through.
5. Serve with hot rice or noodles.
6. Enjoy!

The post Chicken & Veggie Stir-Fry appeared first on Tu Sabor y Mas.

for 4 servings

• 2 ripe bananas
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup quick-cook oats
• 1 teaspoon cinnamon

Preparation

1. Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
2. Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
3. Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
4. *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
5. Enjoy!

The post Healthy Banana Pancakes appeared first on Tu Sabor y Mas.