dinner

Grilled Sweet Asian Chicken Thighs with Garden Vegetable Brown Rice

Name: Grilled Sweet Asian Chicken Thighs with Garden Vegetable Brown Rice
Ingredients: 150.7 g SWEET ASIAN FLAVORED FULLY COOKED CHICKEN THIGH FILLETS GRILLED AND GLAZED; 155.0 g GARDEN VEGETABLE BROWN RICE SEASONED BROWN RICE WITH BELL PEPPERS, CARROTS, AND CORN; 86.1 g SESAME SWEET ASIAN FRESH BLEND OF SAVOY CABBAGE, KALE, GREEN CABBAGE, SWEET CARROTS, CELERY, GREEN ONION, AND CILANTRO; 21.5 g ASIAN STYLE GARLIC SESAME SAUCE

Nutrition

702

kcal

Calories

39.7

Protein

83.6

Carbs

23.8

Fat

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Ingredients(4)

SWEET ASIAN FLAVORED FULLY COOKED CHICKEN THIGH FILLETS GRILLED AND GLAZED150.7 g

GARDEN VEGETABLE BROWN RICE SEASONED BROWN RICE WITH BELL PEPPERS, CARROTS, AND CORN155.0 g

SESAME SWEET ASIAN FRESH BLEND OF SAVOY CABBAGE, KALE, GREEN CABBAGE, SWEET CARROTS, CELERY, GREEN ONION, AND CILANTRO86.1 g

ASIAN STYLE GARLIC SESAME SAUCE21.5 g

Instructions

Preheat your oven to 400 deg F (200 deg C). Place the glazed chicken thigh fillets on a parchment-lined baking sheet and roast for 12-15 minutes until the glaze is bubbling and the edges are slightly caramelized.

While the chicken cooks, heat the garden vegetable brown rice in a small saucepan over medium heat with a splash of water, stirring until steaming hot and the grains are tender.

In a large bowl, toss the fresh cabbage and kale salad blend with a light drizzle of the Asian-style garlic sesame sauce, ensuring the leaves are well-coated and glossy.

To serve, mound the seasoned brown rice into a wide shallow bowl. Slice the warm chicken thighs into thick strips and fan them over the rice. Arrange the dressed salad greens alongside to provide a fresh, crunchy contrast. Drizzle any remaining sauce from the baking sheet over the chicken for extra flavor and serve immediately.