Breakfast · Mediterranean · 15 min
Roasted Chicken Thighs with Wilted Tuscan Kale and Garden Vegetable Brown Rice
- Calories
- 369
- Protein
- 33g
- Carbs
- 35g
- Fat
- 11g
Ingredients
- 134.1 g chicken thigh
- 0.25 tsp salt
- 0.125 tsp black pepper
- 32.5 g brown rice
- 1 tbsp carrot
- 1 tbsp green peas
- 110 g Tuscan kale
- 5 g garlic
- 2.6 g extra virgin olive oil
- 1 tsp lemon juice
- 30 g Roma tomato
Method
- 01Preheat oven to 400°F (200°C). Season chicken thighs lightly with half of the salt and black pepper. Place on a parchment-lined baking sheet and roast for 20-22 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- 02While the chicken roasts, combine brown rice, diced carrots, and green peas with water in a small saucepan; bring to a boil, cover, and simmer according to grain cooking time until tender and water is absorbed.
- 03In a small non-stick pan, heat half of the extra virgin olive oil and the minced garlic over medium heat until aromatic, about 1 minute. Add the torn Tuscan kale and remaining salt and pepper, tossing frequently until just wilted and bright green, about 3 minutes. Remove from heat and stir in the remaining olive oil and lemon juice.
- 04Spoon the garden vegetable brown rice onto a plate, top with the roasted chicken thigh, and mound the garlicky kale alongside. Garnish with diced Roma tomatoes and serve immediately.
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