Basil Pesto Chicken Thighs
with Garlic Butter Rice & Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Experience the oneness of one-pot cooking! Chicken thighs are seared to tender in an olive-dotted herb blend, followed by buttery rice dotted with garlic and shallot. Green beans are the last item to toss in as it finishes in the oven, ready for a drizzle of basil pesto.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 300g Green beans (or string peas)
- 45ml Basil pesto
- 1 Shallot (or onion)
- 160g White rice
- 12g Chicken demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews, Milk
You will need:
Large oven-safe pot
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
52 g
Saturated Fat
16 g
Sodium
1240 mg
Total Carb
82 g
Sugars
9 g
Protein
46 g
Fibre
5 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pot, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pot.
- Reserve the pot.
Mise en place
- Meanwhile, remove the stem ends of the green beans; halve crosswise.
- Halve, peel and thinly slice the shallot.
Start the rice
- In the reserved pot, heat a drizzle of oil on medium.
- Add the garlic and shallot. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add 1 ¼ cups water, 3 tbsp butter (double both for 4 portions), the rice, demi-glace, remaining spices and S&P; bring to a boil.
- Cover, transfer to the oven and bake, 8 to 10 min., until the rice is partially cooked.
Finish the chicken, green beans & rice
- Meanwhile, in a medium bowl, combine the green beans, a drizzle of oil and S&P.
- When the rice is partially cooked, add the chicken and green beans.
- Cover and bake, 8 to 10 min., until the green beans are crisp-tender, the chicken* is cooked through and the rice is tender.
Finish & serve
- In a small bowl, combine the pesto and 1 tbsp oil (double for 4 portions).
- Divide the rice between your plates.
- Top with the chicken and green beans.
- Drizzle the chicken with the pesto. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
