Tonight everyone got into the dinner prep. John was in charge of the chicken, daughter wanted to try a new black bean recipe, and I made the salad.

Boneless, skinless chicken thighs were on sale this week for $1.97/lb. so I suggested we make a chicken dinner reminiscent of cooking chicken on the grill. John seasoned the chicken thighs simply with salt, pepper, and garlic powder. He cooked them at 425F in the middle of the oven for 20 minutes. At this point he brushed them with BBQ sauce and put them back in the oven a little closer to the heating element for another five minutes. The chicken thighs were cooked through but still juicy and had the outdoorsy flavor of the BBQ sauce.

The taco beans were simply two cans of drained black beans with cut up scallions, 3/4 cup water and a packet of taco seasoning. They were quite tasty and went well with the chicken. I put together a Buffalo inspired salad mix with some added scallions and cherry tomatoes.