Ingredients
4
4 servings
- •⅓ cup honey
- •¼ cup dijon mustard
- •2 tablespoons olive oil
- •2 cloves garlic, minced
- •2 teaspoons salt
- •1 teaspoon pepper
- •4 boneless, skinless chicken thighs
- •¼ cup bacon, chopped
- •4 cups romaine lettuce, chopped
- •1 cup cherry tomatoes, halved
- •¼ red onion, sliced
- •1 avocado, pitted and sliced
Instructions
- In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
- Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
- Flip the chicken thighs over, fully covering them in the marinade.
- Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
- Heat a large skillet over medium heat, and place the chicken thighs in the pan.
- Cook for five minutes on each side, or until the chicken is cooked through.
- Remove the chicken and set aside.
- Wipe the pan clean and place back on the heat.
- Add the chopped bacon to the pan and cook until crispy, about ten minutes.
- Transfer the bacon to a paper towel-lined plate to drain.
- Add three tablespoons of water to the reserved marinade and stir to combine.
- Slice the chicken into strips.
- Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 431
- Carbohydrate: 37g
- Fat: 22g
- Fiber: 5g
- Protein: 23g
- Sugar: 31g
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