Menu

Chicken Thighs with Rhubarb Salsa - Dump and Go Dinner

<p>Incorporate some early spring produce into your dinnertime by way of Chicken Thighs with Rhubarb Salsa. The sweet and spicy salsa brings out the versatility of the rhubarb and adds a pop of freshness to the juicy chicken.</p>
4 Servings Recipe By

Ingredients

  • 4 ounces drain Mild Green Chiles, Diced, Canned
  • 1/4 cups slice Green Onion (Scallion)
  • 1 tablespoon Soy Sauce
  • 1/4 cups Olive Oil
  • 1 teaspoon Sea Salt
  • 1/4 cups chop Cilantro, Fresh
  • 1/2 cups dice Bell Pepper, Red
  • 1/2 cups dice Bell Pepper, Yellow
  • 1/2 cups dice Onion, Red
  • 2 tablespoons juice Lime
  • 2 tablespoons Sucanat
  • 1 tablespoon Agave Nectar
  • 1 cup dice Rhubarb
  • 1 1/3 pounds Chicken, Thighs, Boneless/Skinless

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 oz chicken & 1/2 cup salsa
  • 364 Calories
  • 20g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 120mg Cholesterol
  • 873mg Sodium
  • 15g Total Carb
  • 1g Fiber
  • 12g Total Sugars (Includes 8g Added Sugars)
  • 33g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor, combine green chiles, green onions, soy sauce and olive oil. Pulse until smooth. Transfer to a small bowl.
  2. To the bowl, add sea salt, cilantro, red pepper, yellow pepper,red onion, lime juice, sucanat, agave nectar and rhubarb. Stirring to combine.
  3. Divide chicken thighs evenly between 8x8 foil baking pans and top evenly with rhubarb salsa.
  4. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake 350F for 45 minutes, until chicken is cooked through.

© 2024