This new dish is fresh, flavorful and easy to cook. Enjoy herb roasted chicken thighs, fresh veggies and rolls for a delicious dinner for 4.
GET ONE: 2 lb Boneless Chicken Thighs
GET ONE: 26 oz Brussels Sprout and Potato Veggie Kit
GET ONE: 1 pt The Fresh Market Grape Tomatoes
GET ONE: .5 oz Organic The Fresh Market Poultry Herb Mix
GET ONE: 6 ct Yeast Rolls
Our Favorite Way To Serve It Up
In this week’s Little Big Meal, we are firing up the grill for a healthy and delicious grilled meal for 4. Marinated chicken and a fresh vegetable kabobs are grilled to perfection in under 30 minutes. Scroll down for cooking instructions.
- Roasted Potato and Brussels Kit
- 1 pt The Fresh Market Grape Tomatoes
- 3 tbsp extra virgin olive oil, divided*
- Kosher salt and freshly ground pepper*
- 1 (.5 oz) container The Fresh Market Poultry Mix, de-stemmed, finely chopped and divided
- 2 lb boneless chicken thighs
- 6 ct yeast rolls
- ½ lemon, for serving
Preheat oven to 425°F. Line two large sheet pans with aluminum foil.
Add potatoes, brussels sprouts and tomatoes to a large bowl and toss with 1 tbsp olive oil and salt and pepper, to taste. Spread in a single layer on sheet pan and place in oven for 10 minutes.
To the same large bowl, add chicken thighs, remaining 2 tbsp olive oil, salt and pepper, to taste and 1 tbsp poultry mix, and toss to coat. Add more poultry mix if desired. Heat a large nonstick skillet over medium high. Once hot, add half the chicken thighs and sear 2 minutes per side. Transfer to other prepared sheet pan and repeat with remaining chicken thighs.
After 15-20 minutes, place chicken in oven and give veggies a toss. Continue cooking about 10 minutes more, or until chicken thighs reach an internal temperature of 165°F and veggies are golden brown.