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  • Jefferson Adams

    Roasted Chicken Thighs Over Beans and Greens (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    Roasted chicken thighs make a great dinner. Photo: Neeta Lind
    Caption: Roasted chicken thighs make a great dinner. Photo: Neeta Lind

    Celiac.com 11/02/2016 - For anyone looking for a gluten-free meal that is also lower carb and higher protein, this recipe fits the bill nicely.

    Ingredients:

    • 8-10 skinless, boneless chicken thighs
    • 1 large can (24 to 28 oz.) white beans, rinsed
    • 1 cup chicken stock
    • 2 tablespoons olive oil, plus more for drizzling
    • 1 lemon, zest and juice
    • 6 cloves garlic, finely chopped
    • 2 - 3 tablespoons finely chopped fresh rosemary
    • 2 tablespoons finely chopped fresh thyme
    • 1 head escarole, coarsely chopped
    • 1 wedge Romano cheese, for shaving
    • Sea salt and pepper
    • Steamed rice



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    Directions:
    Heat oven to medium-high.

    Pat the chicken dry and drizzle with olive oil and season with salt and pepper.

    Grill the chicken, turning, for 12 minutes each side.

    Drizzle half of the lemon juice over the chicken as it comes out of the oven.

    Heat 2 tablespoons olive oil, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute.

    Add the escarole 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. Add the lemon zest and remaining lemon juice.

    Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each.

    Shave the cheese over the top. Season with salt and pepper, as desired.

    Serve with steamed rice, or with your favorite gluten-free corn bread.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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