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


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

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.

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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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