What you'll be getting:

Winter Veggies with Chicken and Rice

Per Serving

175 g chicken thighs and black beans

125 g butternut squash and onions 

1 c wild rice 

30 g collard greens

1/2 c chicken broth 

Equipment needed: pan or pot that will hold all ingredients, sheet pan

Preheat your oven to 425.

Place the squash and onions on a sheet pan. 

Set timer for 20 minutes. 

Place sheet pan in the oven. 

When there is 5 minutes left on the timer, add the collards to the squash. 

Start warming up your other pan/pot on the stovetop when there are a couple of minutes left on the timer. When the timer goes off, pull the sheet pan from the oven and transfer veggies into the pot. 

Add the chicken and beans. 

Next, add the rice.

After the rice, add the broth. 

Stir everything together and simmer for 2-3 minutes. When everything is warmed, it is ready. From start to finish this dinner takes less than 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630