Roasted Apple-Rosemary Chicken Thighs

Roasted Apple-Rosemary Chicken Thighs
Servings: 4 Prep 15 mins Cook 25 mins Start to Finish 40 mins

Ingredients

  • 1/2 pound Granny Smith apples, cored and cubed
  • 1 pound boneless, skinless chicken thighs cut into 1-inch strips
  • 2 tablespoons white wine
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 2 minced garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cooked brown rice

Make It

1. Preheat oven to 400 degrees F.

2. In a large baking dish, combine 1/2 pound Granny Smith apples, cored and cubed, 1 pound boneless, skinless chicken thighs cut into 1-inch strips, 2 tablespoons white wine, 2 tablespoons olive oil, 1 1/2 teaspoons finely chopped fresh rosemary, 2 minced garlic cloves, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to coat.

3. Roast for 20 to 25 minutes or until apples are soft and chicken is cooked through.

4. Divide 2 cups cooked brown rice evenly among 4 plates and top with equal amounts of chicken and apples.

5. Pour pan juices over the top and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 351, Fat, total (g): 12, sat. fat (g): 2, carb. (g): 32, fiber (g): 3, pro. (g): 25, Folate (µg): 16, sodium (mg): 338, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.
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