Peapod Meal Kit: Marinated Roasted Asian Chicken Thighs Kale Salad & Rice by Little Goat



Prep Time: 5 minutes Cook Time: 30-45 minutes Serves 4 1. Preheat oven to 350 degrees. Cover chicken thighs in 1 cup of Southeast Asia sauce. When ready to cook, place the chicken on parchment paper on a baking sheet leaving all the sauce that sticks to it on the chicken and discarding the rest. Place in oven for 2540 minutes until chicken is firm to the touch and reaches an internal temperature of 165 degrees. 2. While chicken is cooking, whisk together ½ cup Southeast Asia sauce, lemon juice and olive oil to make a dressing. Combine in a mixing bowl with kale, red peppers, raisins and pine nuts and toss well to coat. 3. When chicken is finished cooking, heat Uncle Ben’s rice in microwave according to package directions. Meanwhile, place kale salad in four bowls, or serve family style, and garnish with crispy breadcrumbs. Place rice on plates with chicken on top and enjoy! Tip: With your remaining Southeast Asia sauce, whisk it into mayo for a party-ready dip or add a drizzle to soups and sauces for an instant flavor upgrade!



Peapod Meal Kit: Marinated Roasted Asian Chicken Thighs Kale Salad & Rice by Little Goat.

Other Description

Effortlessly add the salty goodness of fish sauce with zesty lemon to your chicken thighs with This Little Goat went to Southeast Asia. Served with jasmine rice and a crisp, kale salad with red bell peppers, golden raisins and pine nuts.

Nutrition Facts

Number Served In Package 4
Energy 1210
Total Fat 85 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 250 mg
Sodium 2690 mg
Potassium 1298 mg
Carbohydrates 64 g
Dietary Fiber 5 g
Sugars 21 g
Calcium 304 mg
Iron 5 mg
Protein 57 g
Daily Percent Of Iron 30
Daily Percent Of Vitamin D 0


6 Boneless Chicken Thighs 1 1/2 Cups “This Little Goat Went to Southeast Asia Cooking Sauce” 2 Packages Uncle Ben’s Jasmine Ready Rice 1/4 Cup Fresh Lemon Juice 2 Tablespoons Extra Virgin Olive Oil 6 Cups Curly Kale, torn or cut 1/2 cup Julienned Red Bell Pepper 1/3 Cup Golden Raisins 1/3 Cup Pine Nuts 1/2 Cup Toasted Panko Breadcrumbs