Dinner · Mediterranean · 15 min
Roasted Harissa-Spiced Chicken Thighs with Herbed Wild Rice and Wilted Rainbow Chard
- Calories
- 526
- Protein
- 47g
- Carbs
- 49g
- Fat
- 15g
Ingredients
- 195.4 g boneless skinless chicken thighs
- 15 g harissa paste
- 47.5 g tomato basil sauce
- 39.1 g wild rice blend
- 1 tsp dried mixed herbs
- 250 g Swiss chard
- 1.8 g extra-virgin olive oil
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 02In a bowl, toss 50 g dry brown and wild rice blend with dried mixed herbs and 120 ml water; cook according to package directions or simmer covered for 40 minutes until tender.
- 03Pat 220 g boneless skinless chicken thighs dry with paper towels. Toss with 15 g harissa paste, 25 g tomato basil sauce (half), a pinch of salt, and black pepper.
- 04Arrange chicken thighs on the baking sheet and roast for 20-22 minutes until deep golden and cooked through to a safe internal temperature of 165°F (74°C).
- 05Heat 9 g extra-virgin olive oil in a wide pan over medium heat. Add 250 g chopped rainbow Swiss chard and sauté for 4 minutes until wilted and tender.
- 06Season chard with 15 g fresh lemon juice, salt, and black pepper.
- 07Plate the warm herbed wild rice, arrange roasted chicken thighs and wilted chard alongside, and drizzle chicken with remaining 25 g tomato basil sauce.
Cook it with the whole plan around it
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