Mixed bean & wild rice salad
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Roast chicken thighs with brown rice & salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 skinless boneless chicken thighscut in half
- 2 tbsp rapeseed oil
- 2 garlic clovesbashed
- ½ small pack coriander
- ½ small pack parsley
- 1 anchovy fillet
- ½ tbsp capers
- ½ lemonzested and juiced
- 200g pouch cooked wholegrain rice
- 200g baby leaf spinach
Nutrition: per serving
- kcal423low
- fat19g
- saturates3g
- carbs29g
- sugars1g
- fibre5g
- protein31g
- salt1.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
step 2
Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
step 3
Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.
