NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Chicken Thigh (Skinless, Bone-in)

2.6 oz Brown Rice Noodles

1.25 tbsp Extra Virgin Olive Oil

1.5 cups Bok Choy

2 cloves Garlic

1 sprig Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken thigh dry with a paper towel and rub with half of the olive oil, minced garlic, chopped rosemary, salt, and pepper.

• 3

  Place the chicken in a roasting dish and cook for 25-30 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, cook the rice noodles in boiling water according to the package instructions, then drain and set aside.

• 5

  In a small skillet, sauté the chopped bok choy with the remaining olive oil until the leaves are wilted and the stems are tender-crisp.

• 6

  Toss the cooked noodles with the sautéed bok choy and any remaining pan juices from the chicken.

• 7

  Serve the roasted chicken thigh over the noodle and vegetable bed.