Chicken Thighs with Three-Seed Tomatoes and Greens

One-pan chicken dinner? Count us in! This yummy skillet recipe will also help you eat your veggies, since it has grape tomatoes and a full pound of greens.

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  • Makes: 4 servings
  • Serving Size: 2 chicken thighs + 3/4 cup vegetables
  • Makes: 8 chicken thighs + 3 cups vegetables
  • Start to Finish: 35 mins

Chicken Thighs with Three-Seed Tomatoes and Greens

Directions

  1. Sprinkle chicken with ground cumin, garlic powder, salt, and pepper. In a large skillet heat 1 Tbsp. of the oil over medium-heat heat. Add chicken; cook 15 minutes or until done (at least 170 degrees F), turning once. Transfer chicken and juices to a plate; cover and keep warm.
  2. In skillet combine sesame, cumin, and mustard seeds. Cook and stir over medium heat 2 minutes or until fragrant and starting to pop. Add tomatoes, garlic, and remaining 1 Tbsp. oil. Cook 4 minutes or until tomatoes are starting to soften, stirring occasionally. Add Swiss chard; cook and stir 3 minutes more or until wilted and tender. Season to taste with additional salt and pepper. Return chicken and juices to skillet; toss slightly. Sprinkle with cheese.
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Nutrition Facts (Chicken Thighs with Three-Seed Tomatoes and Greens)

  • Per serving:
  • 324 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 142 mg chol. ,
  • 699 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 34 g pro.
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