Uncle Ben's
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Chicken & Spanish Peppers with Savoury Quinoa Pilaf

Chicken & Spanish Peppers with Savoury Quinoa Pilaf

5/5(2)

Makes 4 servings

prep time 35 min

total time 50 min

Ingredients

  • 1 pkg (170 g) UNCLE BEN’S® 5 Grain Blend
    2 lb (1 kg) bone-in skin-on chicken thighs (about 8 small)
    1 tsp (5 mL) Smoked paprika
    1/2 tsp (2 mL) Each salt and pepper
    1 tbsp (15 mL) Olive oil
    1 Sweet onion, diced
    1 Red pepper, diced
    2 tbsp (30 mL) Chopped fresh parsley
    Lemon wedges

Directions

  •  Prepare rice according to package directions.
  •  Meanwhile, preheat oven to 425˚F (220˚C). Season chicken all over with smoked paprika, and half each of the salt and pepper. Transfer to foil-lined baking sheet; bake, basting with juices occasionally, for 30 to 35 minutes or until skin is crispy, chicken is cooked through and juices run clear.
  • Meanwhile, in skillet, heat oil over medium-high heat; sauté onion and pepper with remaining salt and pepper for 3 to 5 minutes or until tender.
  • Serve chicken and sautéed pepper mixture over rice. Garnish with parsley and serve with lemon wedges.

Tips

nutritional information

per Serving, 1/4 of recipe

  • Calories

    400

  • Fat

    13g

  • Cholesterol

    160mg

  • Sodium

    950mg

  • Carbohydrate

    37g

  • Fibre

    2g

  • Sugars

    3g

  • Protein

    33g

REVIEWS

Rating Reviews (1)

"Yummy!"

5/5

- Anonymous (April 6, 2016)

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