The skinless, boneless chicken thighs were seasoned with salt and pepper and then cooked in a cast-iron skillet. The red potatoes and Brussel sprouts were cooked in a pot of salted boiling water. The sugar snap peas were parboiled and shocked in a large bowl of ice water.
They were all put together on a plate and then drizzled generously with homemade dressing made of lemon, orange, ginger, honey and salt.
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