When I want a quick weeknight meal, I often prepare chicken. With a jar of green salsa in the cupboard, this delicious entrée comes together in no time.
PREP TIME: 10 MINUTES • COOK TIME: 45 MINUTES
4 SERVINGS
1. Place a rack in the top third of the oven (about 6 inches from the heat source). Preheat the oven to 350°F.
2. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Combine the salt and cumin and sprinkle evenly on both sides of the chicken. Brown the legs 6 minutes per side, turning once, until deep golden (do not let the chicken burn; reduce heat slightly if it gets too dark).
3. Add salsa and broth, and cover loosely with foil. Bake for 35 minutes.
4. Meanwhile, prepare the garnish. Heat the oil in a small skillet. Add the pumpkin seeds and cook, shaking the pan, for 1 to 2 minutes, until the seeds are lightly toasted and slightly puffed (seeds may pop). Sprinkle with the salt and set aside.
5. Uncover chicken and bake 5–6 minutes more, until deeply browned.
6. Transfer the chicken to a platter, spoon the juices over the chicken, and sprinkle with the pumpkin seeds. Serve immediately.
PER SERVING
carbs: 9.5 grams; Net Carbs: 6.5 grams;
fiber: 3 grams; protein: 48 grams; fat: 2.5 grams; calories: 525
PHASES 2–4