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" Q: &amp;quot;Healthy&amp;quot; chicken recipes always call for boneless breasts, but I want to change it up. Is it okay to use boneless thighs instead? A: Go for it! Many people prefer the moister thighs. The calories are about the same, and while the dark meat has a bit more saturated fat, it&amp;#039;s still a lean cut. But if you do move to the dark side, trim visible fat \u2014 and have a food thermometer handy, since the cooking time may be longer than a white-meat recipe indicates (with any cut, your meat should register 165\u00B0F when done). Also, remove any skin before eating \u2014 that&amp;#039;s where the artery-clogging fat lurks. More Nutrition Advice from Sam:    How Do I Curb My Sugar Cravings? Is Green Juice Actually Good for You? Do I Really Have to Eat Whole Wheat?    Samantha B. Cassetty, M.S., R.D., is the Good Houseekeeping Research Institute nutrition director. "^^<http://www.w3.org/2001/XMLSchema#string>
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