Super Seed Chicken
Tangy apple vinaigrette tossed with spicy arugula, roasted eggplant and beets. Chicken thighs topped with crunchy seeds.
Servings
Produce
Arugula (Organic)
4 2 oz
Green Beans
3 1.5 oz
Eggplant
8 4 oz
Lemon
1 0.5 Whole
Beets (Organic)
10 5 oz
Protein & more
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Pumpkin seeds
2 1 tablespoon
Sunflower seeds
2 1 tablespoon
Hemp seeds
1 0.5 tablespoon
Apple Vinaigrette
Applesauce, unsweetened
1/2 0.25 cup
Apple cider vinegar
1 0.5 tablespoon
Olive oil
2 1 tablespoon
Lemon juice
1/2 0.25 tablespoon
Honey
1 0.5 teaspoon
Sea salt
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop the beets and eggplants into ¼” cubes. b. Snap ends off green beans and cut into ½” pieces. c. Slice lemon into wedges.
Instructions
1
Roast the veggies:
a. Preheat oven to 425° and line 2 baking sheets with parchment paper.
b. In a large bowl, toss together beets (chop into ¼” cubes) and eggplant (chop into ¼” cubes) with 1 tbsp olive oil, ½ tsp sea salt, and ½ tsp black pepper to coat. Lay out into a single layer over one baking sheet. Place on bottom rack in oven and set timer for 15 minutes.
2
Cook the chicken:
a. Rinse chicken thighs under cold running water and pat dry with a paper towel.
b. Coat tops of chicken thighs with seed mix and gently press to adhere. Drizzle 1 tsp olive oil over the top. Lay out onto other baking sheet. Once the timer goes off for the veggies, reduce heat to 400º and place chicken onto middle rack in the oven, above the veggies. Set another timer for 15-18 minutes, or until chicken is cooked through.
3
Make arugula salad:
a. When timer goes off, pull veggies and chicken from the oven and allow veggies to cool for 3 minutes. Place chicken pan onto stovetop to keep warm. Toss cooled veggies with washed arugula (leave whole), green beans (snap ends; cut into ½" pieces) and half of apple vinaigrette.
4
Serve:
a. Divide chicken and salad onto plates. Top chicken with remaining dressing and serve with lemon (slice into wedges). Enjoy!
Chef's notes
This recipe works well with salmon too.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA