Chicken Thighs with Rhubarb Salsa

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

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 baking pan and top with rhubarb salsa. Bake 350 for 45 minutes, until chicken is cooked through.

Freezing Directions

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. Divide chicken thighs evenly between 8x8 foil baking pans and top evenly with rhubarb salsa. Cover tightly with foil, label and freeze.

Serving Day Directions

Bake 350F for 45 minutes, until chicken is cooked through.

Nutritional Information

Not Available

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About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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