plate with grilled bbq chicken, green beans and potatoes
Here is one of Coach Sarah's favorite meals. She loves to make extra green beans so she can have them with her eggs the next morning. 

Grilled BBQ Chicken Thighs, Sautéed Garlic Green Beans And Roasted Potatoes

Grilled BBQ Chicken Thighs (Bone-In): 
  1. Season with salt and pepper and your favorite low sugar BBQ sauce.
  2. Grill 5-7 minutes on each side until internal temp reaches 165. 
Green Beans:
  1. Blanch your beans - boil for 5 minutes in salted water then drain and immediately transfer to an ice bath. *
  2. Right before serving, sauté 3 minced garlic cloves in some olive oil for 1 minute then toss your green beans in the pan to evenly coating warm through. 

*Tip: Blanching your beans allows you to pre-cook them just enough for them to stay crisp (and not fall apart) when you toss them in your sauté pan.

Roasted Potatoes: 
  1. Use a small bag of the petite red potatoes, slice each in half or quarters. Toss in olive oil, salt and pepper until fully coated.
  2. Spread out on cookie sheet and bake at 450 for 25-30 minutes until golden brown and edges begin to get crispy.


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