Roast Chicken Thighs with Brown Rice & Salsa Verde: A Healthy Delight

How about a healthy, low-calorie roast chicken dinner? Enjoy this tasty meal with benefits like vitamin C from the salsa verde which helps iron absorbtion

Preparation time:10 mins
Cooking time:35 mins
Difficulty: Easy
Serves 2

Ingredients
3 skinless boneless chicken thighs, cut in half
2 tbsp rapeseed oil
2 garlic cloves, bashed
½ small pack coriander
½ small pack parsley
1 anchovy fillet
½ tbsp capers
½ lemon, zested and juiced
200g pouch cooked wholegrain rice
200g baby leaf spinach

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.

STEP 2
Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.

STEP 3
Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.