Roasted Chicken Thighs with Grapes
Toasted Almond Quinoa
Ingredients
- 1 cup red seedless grapes
- 1 small red onion, cut into thin wedges
- 4 sprigs fresh thyme
- 1 Tbsp canola oil
- ½ lb boneless, skinless chicken thighs
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat oven to 425°F. Toss together grapes, onions, thyme, and oil on a baking sheet lined with foil; spread in a single layer.
- Arrange chicken over grapes; sprinkle with salt and pepper.
- Bake 20 minutes or until chicken is done.
- Increase oven temperature to broil. Broil 2 to 3 minutes or until thighs are browned.
Side Dish Ingredients
- ⅓ cup quinoa
- ¼ cup slivered almonds
- ⅛ tsp salt
- Pinch of crushed red pepper
Side Dish Instructions
- Cook quinoa according to package directions.
- Meanwhile, toast almonds in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine quinoa, almonds, salt, and red pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
270
|
210
|
480
|
| Fat (g) | 12 | 10 | 22 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 23 | 8 | 31 |
| Carb (g) | 17 | 22 | 39 |
| Fiber (g) | 1 | 9 | 10 |
| Sodium (mg) | 260 | 150 | 410 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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