Dinner · Mediterranean · 10 min
Roasted Chicken Thighs with Herbed Rice and Garlicky Rainbow Chard
- Calories
- 518
- Protein
- 57g
- Carbs
- 46g
- Fat
- 14g
Ingredients
- 252.0 g PC Blue Menu Boneless Skinless Chicken Thighs
- 55g Authentic Chef's Blend (White & Brown Basmati, Red Rice, Wild Rice, Red Quinoa)
- 80g Rainbow Swiss Chard
- 1g Extra Virgin Olive Oil
- 0g Carrots, sliced into thin rounds
- 0g Pomodorina with Fresh Basil Sauce
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Season the chicken thighs generously with salt and pepper.
- 03Arrange on a rimmed baking sheet and roast for 20-25 minutes until the edges are golden and the juices run clear.
- 04While the chicken cooks, bring a small pot of water to a boil and cook the grain blend for 18 minutes until tender but with a slight chew; drain any excess water.
- 05In a separate pan, add a splash of water and the rainbow swiss chard over medium heat.
- 06Add thinly sliced fresh garlic and toss until the leaves are bright and tender, about 3 minutes.
- 07Fluff the grains with a fork and stir in a touch of fresh parsley.
- 08To serve, mound the grains on a plate, top with the roasted chicken, and arrange the garlicky chard alongside.
- 09Finish with a squeeze of fresh lemon to brighten the dish.
Cook it with the whole plan around it
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