Grilled Chicken Thighs with Beans and Greens
  • CourseMain Dish
  • CuisineGluten-free
Servings
4
Servings
4
Ingredients
  • 8 8 skinless, boneless chicken thighs (about 2 lbs.)
  • 2Tbsp extra virgin olive oil
  • 1pinch salt and pepper, to taste
  • 4 cloves garlic, minced
  • 2Tbsp fresh rosemary, finely chopped
  • 1bunch kale, coarsely chopped
  • 1cup chicken stock
  • 1large can (24-28oz) white beans, drained and rinsed
  • 1/2cup Parmesan cheese, freshly grated
Instructions
  1. Preheat an outdoor grill or grill pan to medium-high. Pat the chicken dry and drizzle with EVOO; season with salt and pepper. Grill the chicken, turning, for 12 minutes.
  2. Heat 2 Tbsp extra virgin olive oil in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the kale and wilt in the pan; season with salt and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes.
  3. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Top with shredded Parmesan cheese.
Recipe Notes

Recipe adapted from rachaelraymag.com

Grilled Chicken Thighs with Beans and Greens
Print Recipe
  • CourseMain Dish
  • CuisineGluten-free
Servings
4
Servings
4
Ingredients
  • 8 8 skinless, boneless chicken thighs (about 2 lbs.)
  • 2 Tbsp extra virgin olive oil
  • 1 pinch salt and pepper, to taste
  • 4 cloves garlic, minced
  • 2 Tbsp fresh rosemary, finely chopped
  • 1 bunch kale, coarsely chopped
  • 1 cup chicken stock
  • 1 large can (24-28oz) white beans, drained and rinsed
  • 1/2 cup Parmesan cheese, freshly grated
Servings:
Units:
Instructions
  1. Preheat an outdoor grill or grill pan to medium-high. Pat the chicken dry and drizzle with EVOO; season with salt and pepper. Grill the chicken, turning, for 12 minutes.
  2. Heat 2 Tbsp extra virgin olive oil in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the kale and wilt in the pan; season with salt and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes.
  3. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Top with shredded Parmesan cheese.
Recipe Notes

Recipe adapted from rachaelraymag.com

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