Spiced Chicken Thighs
Middle Eastern Rice and Asparagus
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 2 lemons
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 1½ tsp ground turmeric (or use curry powder)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup plain Greek yogurt
- ½ cup chopped fresh parsley
- 3 Tbsp water
Instructions
- Preheat oven to 425°F. Grate zest from lemons to yield 2 tsp; cut lemons in half.
- Place chicken in a 13- x 9-inch baking dish; rub with oil, and sprinkle with turmeric, cumin, cinnamon, and salt. Place lemon halves around chicken, cut sides up.
- Bake 20 minutes or until chicken is done.
- Combine yogurt, parsley, water, and lemon zest. Stir in juice from 2 lemon halves to yogurt mixture; squeeze juice from remaining 2 lemon halves over chicken. Serve chicken with sauce.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 2 (8.5-oz) pkg microwavable brown basmati rice (see Note)
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1½ tsp ground turmeric (or use curry powder)
- ½ cup sliced green olives
- ½ cup chopped fresh parsley
Side Dish Instructions
- Preheat oven to 425°F. Spread asparagus in a single layer on a large rimmed baking sheet; drizzle with 1 Tbsp oil, and sprinkle with salt and pepper.
- Bake 20 minutes. Meanwhile, cook rice according to package directions.
- Cook shallots and garlic in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes or until lightly browned. Stir in rice, turmeric, olives, and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
287
|
200
|
487
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 4 | 29 | 33 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 327 | 394 | 721 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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