Honey Garlic Chicken with Spinach, Avocado, Orange Salad


Yields 2 servings
From Mealime

1/2 tsp oil, extra virgin olive
1 1/4 Pound chicken, wing
3 Cloves garlic, fresh minced
1 Tbls soy sauce, low sodium
2 Tbls honey
1/2 tsp parsley, dried
5 Ounce(wt)s spinach, baby
1 Large avocado
1 Large orange, navel 1/2 juiced, 1/2 sectioned
1 Tbls oil, extra virgin olive
1 to taste salt and pepper

Tools Needed:
Kuhn Rikon Stainless Steel Epicurean Garlic Press

Preheat oven to 450 degrees.

Using a paper towel, lightly coat an 8×8 glass baking dish with oil. Add chicken to the dish, place in oven and bake for 10 minutes.

In a small bowl, prepare sauce by mixing together 2/3 of the garlic, soy sauce, honey and parsley – set aside.

Wash, dry and transfer spinach to a large bowl. Halve, pit and scoop out the flesh and medium dice the avocado; add to bowl. Wash, peel and quarter the orange. Section 3 of the quarters and juice the 4th for the dressing. Add the sections to the bowl. Toss the salad.

Remove the dish from the oven, pour the honey garlic sauce over the drumsticks and turn to coat. Place back in the oven and bake another 15 minutes. Toss int he sauce again and bake another 5 to 7 minutes until cooked through.

In a small bowl, prepare dressing by whisking together the juice, remaining garlic, oil, salt and pepper.

To serve, place drumsticks on a plate with salad on the side and drizzle with dressing.


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