Dinner · Japanese · 10 min
Grilled Sweet Asian Chicken Thighs with Garden Vegetable Brown Rice
- Calories
- 702
- Protein
- 40g
- Carbs
- 84g
- Fat
- 24g
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
Method
- 01Preheat 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.
- 02While 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.
- 03In 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.
- 04To 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.
Cook it with the whole plan around it
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