My original chocolate zucchini cake recipe has been modified to almost entirely eliminate the harmful ingredients and be laden with so many fruits and veggies that it resembles a baked salad rather than a cake. The funny part is that you’ll find yourself competing with the kids for the last piece because it came out so moist and delicious. Once you give it a try, you’ll share my belief!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons spicy brown mustard
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 lime, zested and juiced
- 4 chicken drumsticks
- 4 chicken thighs
- salt to taste
- 1 pinch garlic pepper seasoning, or to taste
- 4 plum tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- ½ red onion, chopped
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
- Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
- Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
- Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.
- You may use Montreal seasoning instead of garlic pepper, if you’d like.
- You may leave the seeds in the jalapeno peppers if you want your salsa really spicy.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 285 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was ok. The salsa was the best part, but the mustard really leant this a weird flavor. I think upping the mayo to keep the thick, creamy factor and switching out salsa for spicy mustard would fix this entirely. The only change I made was to use yellow onion instead of red because I forgot I was out of red onion.