Spiced Chicken Thighs
Middle Eastern Rice and Asparagus
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ¾ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 onion, diced
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- ¾ cup less sodium chicken broth
Instructions
- Sprinkle chicken with turmeric, cumin, cinnamon, and salt. Cook chicken and onion in hot oil in a large skillet over medium-high heat 10 minutes, turning chicken after 5 minutes.
- Add garlic; cook 1 minute or until fragrant. Add broth; cook 3 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- 2 (8.5-oz) pkg microwavable brown basmati rice
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp olive oil, divided
- 1½ tsp ground turmeric
- 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 |
190
|
201
|
391
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 23 | 5 | 28 |
| Carb (g) | 3 | 29 | 32 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 374 | 297 | 671 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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