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Provencal Chicken and Tomato Roast with Wild Rice Printer Friendly Version

image of dish

325
Cals

Makes 2 servings
Ingredients:

  • 1 ½ cups Uncle Ben’s Wild Rice
  • 2 each Chicken legs, separated into thighs and drumsticks
  • 3 tbsp Olive oil
  • 2 Plum tomatoes cut lengthwise into 4 slices
  • 1 Potato, cut into ¼ inch thick half-moons
  • ¾ cup Grape or cherry tomatoes, halved
  • 2 pieces Sundried tomato
  • 10 each Brine-cured black olives

Directions:

  1. Prepare Wild Rice according to package directions.
  2. In a hotel pan, lay the chicken, plum tomatoes, and potatoes with the olive oil to prevent sticking. Season with a little salt and pepper and roast covered for 35 minutes or until done.
  3. Scatter the grape tomatoes, sun-dried tomatoes, and olives over the chicken and vegetables and roast an additional 10-15 minutes uncovered until the chicken is golden brown.

Nutrition Facts: 1 serving – Total calories: 325, Fat: 14.5g, Sat Fat: 2g, Sodium: 568mg, Carbs: 17.1g, Protein: 21.5g

Provided by: Cathlyn Rivera, RD, Sarasota Memorial Hospital Registered Dietitian


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