Roast chicken thighs with brown rice & salsa verde

How about a healthy, low-calorie roast chicken dinner? Enjoy this tasty meal with benefits like vitamin C from the salsa verde which helps iron absorbtion

Ingredients

• 3 skinless boneless chicken thighs , cut in half
• 2 tbsp rapeseed oil
• 2 garlic cloves , bashed
• ½ small pack coriander
• ½ small pack parsley
• 1 anchovy fillet
• ½ tbsp capers
• ½ lemon , zested and juiced
• 200g pouch cooked wholegrain rice
• 200g baby leaf spinach

Directions

1. STEP 1
2. Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
3. STEP 2
4. Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
5. STEP 3
6. Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.