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8 cups loosely packed zucchini ribbons (from about 1 1/2 pounds zucchini)
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2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper
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4 (8-ounce) bone-in, skin-on chicken thighs
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2 teaspoons olive oil
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1 large Vidalia or other sweet onion (about 13 ounces), vertically sliced
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4 garlic cloves, thinly sliced
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1 tablespoon chopped fresh thyme, plus more for garnish
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4 cups cooked quinoa
Crispy Chicken Thighs Over Melted Zucchini
Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up.
Nutrition Information
173
Calories
24g
Carbohydrates
23g
Protein
578mg
Potassium
1g
Fiber
3g
Sugar
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