Roasted Chicken Thighs and Wild Rice Bowls
with Edamame, Feta and Lemon-Dressed Tomatoes- Soy
- Milk
- Mustard
- Egg
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Peanuts
- Tree nuts
- Mustard
Ingredients: Chicken thighs • Baby tomato • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Lemon • Edamame (soy) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Cilantro.
Ingredients
270 g
Chicken Thighs
113 g
Baby Tomatoes
½ cup
Wild Rice Medley
113 g
Corn Kernels
56 g
Edamame
(Contains: Soy)
1 unit(s)
Lemon
7 g
Cilantro
½ cup
Feta Cheese, crumbled
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
28 g
Salad Topping Mix
(Contains: Soy May be present: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
Not included in your delivery
1 tsp
Sugar*
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir together rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt.
- Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, zest, then juice lemon.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken, lemon zest, Dijon and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook chicken for 1-2 min per side, until golden. Transfer to an unlined baking sheet.
- Bake in the middle of the oven for 12-14 min, until cooked through.**
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then corn and edamame.
- Cover and cook for 4-6 min, stirring once halfway through cooking, until veggies are dark golden.
- Halve tomatoes.
- Roughly chop cilantro.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add tomatoes and cilantro. Toss to combine.
- Fluff rice with fork. Season with salt, then stir in charred veggies.
- Thinly slice chicken.
- Divide rice-veggie mixture between bowls, then top with dressed tomatoes and chicken.
- Sprinkle feta and salad topping mix over top.
- Drizzle spicy mayo over top.
If you've opted to get chicken thigh, prep and cook in the same way the recipe instructs you to prep and cook chicken breast.**
