This hands-off dish is great for weeknight meals and a perfect way to use extra chicken thighs you might have in your freezer.
1. Preheat the oven to 375ºF.
2. Arrange the chicken in a shallow roasting pan. Spread the mustard evenly over the chicken.
3. In a small bowl, combine the salt, pepper, and paprika. Sprinkle the seasoning blend over the chicken.
4. Bake the chicken for 45 to 55 minutes or until an internal meat thermometer reads 165ºF and the juices run clear.
5. While the chicken is roasting, heat the oil in a large saucepan over medium-high heat. Add the greens and garlic. Cover and cook the greens for 2 minutes or until they are wilted.
6. Uncover the greens and turn them with tongs until they are evenly wilted.
7. Remove the chicken from the oven and serve it with the greens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 20 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 279.7mg | 10 % | |
Potassium 31.4mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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