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Chicken Thighs with Rhubarb Salsa


Chicken Thighs with Rhubarb Salsa


Lisa @ Onceamonthmeals.com


  • 4 ounces green chiles
  • 0.25 cups green onions, sliced
  • 1 Tablespoons soy sauce
  • 0.25 cups olive oil
  • 1 teaspoons sea salt
  • 0.25 cups cilantro, chopped
  • 0.5 cups red pepper, diced
  • 0.5 cups yellow pepper, diced
  • 0.5 cups red onion, diced
  • 2 Tablespoons lime juice
  • 2 Tablespoons sucanat
  • 1 Tablespoons agave nectar
  • 1.5 cups rhubarb, cut into 1″ cubes
  • 1.33 pounds chicken thighs


In a food processor, combine green chiles, green onions, soy sauce and olive oil. Pulse until smooth. Transfer to a small bowl. To the bowl, add sea salt, cilantro, red pepper, yellow pepper, red onion, lime juice, sucanat, agave nectar and rhubarb. Stirring to combine. Place chicken thighs in 8×8 foil baking pan and top with rhubarb salsa. Bake at 350F for 45 minutes, until chicken is cooked through.

Freezing Directions:

Prepare as per above directions, but do not bake. Cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake at 350F for 45 minutes, until chicken is cooked through.

Servings:  4

**conversion chart image provided by Erik Spiekermann

2 Responses to “Chicken Thighs with Rhubarb Salsa”

  1. deborah says:

    Hi there – looks fabulous! What “traditional” iingredients could be swapped for the sucanat and agave nectar and how much?. Thanks!

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