Smart Italian Roasted Chicken Thighs
with Garlicy Cannellini Beans
This Italian-inspired dish is hearty and full of vegetables. Creamy cannellini beans swim in a sauce with roasted peppers and blistered tomatoes with pops of spinach. A shallot sauce brings it all together.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Chicken thighs • Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Sweet bell pepper • Baby tomatoes • Spinach • Shallot • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Garlic • All-purpose flour (wheat) • Garlic salt (salt, garlic powder, silicon dioxide) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 unit(s)
Cannellini Beans
½ tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
113 g
Baby Tomatoes
56 g
Baby Spinach
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
7 g
Parsley
2 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Sweet Bell Pepper
½ tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Pat chicken dry with paper towels. Season with 1 tsp (2 tsp) Italian Seasoning, 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Remove the pan from heat.
- Transfer chicken to an unlined baking sheet. Roast chicken in the bottom of the oven until cooked through, 8-10 min.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Roughly chop parsley.
- Add peppers, tomatoes, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) garlic salt and peppers to an unlined baking sheet. Toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.
- Meanwhile, add 1/2 tbsp (1 tbsp) butter to the same pan (used in step 1), then swirl to melt.
- Add half the shallots and half the flour (use all for 4 ppl). Cook, stirring constantly, until shallots are tender and coated, 1 min.
- Add chicken broth concentrate and 1/3 cup (2/3 cup) water. Cook, stirring often, until slightly thickened, 1 min. Season with pepper.
- Transfer to a small bowl, cover to keep warm. Set aside.
- Add 1/2 tbsp (1 tbsp) butter to the same pan (used in step 1) over medium, then swirl the pan to melt.
- Add shallots and garlic. Cook, stirring often, until fragrant and softened, 1-2 min.
- Add 1/4 tsp (1/2 tsp) garlic salt, 2 tbsp (4 tbsp) water and beans with liquid. Cook, stirring occasionally, until slightly thickened and well combined, 4-5 min.
- Remove from heat. Add half the parsley and spinach. Stir until spinach is wilted, 1 min.
- Season with salt and pepper, to taste.
- Add any remaining tenderloin juices from the baking sheet to the pan sauce.
- Thinly slice chicken.
- Divide beans between plates.
- Top with chicken, then drizzle over pan sauce.
- Sprinkle over remaining parsley.
If you've opted to get chicken thighs, season in the same way the recipe instructs you to season the pork. Sear 1-2 minutes per side, until golden-brown. Roast in the oven for 8-10 minutes, until cooked through.** Follow the rest of the recipe as written.
