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. 

IMG_0025.jpg

Set timer for 20 minutes. 

Place sheet pan in the oven. 

IMG_0026.jpg

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

IMG_0028.jpg

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. 

IMG_0029.jpg

Add the chicken and beans. 

IMG_0030.jpg

Next, add the rice.

IMG_0031.jpg

After the rice, add the broth. 

IMG_0032.jpg

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! 

IMG_0033.jpg