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Cherry Berry Baked Chicken

Cherry Berry Baked Chicken

Yield: 8 servings
Ingredients:
  • 2 1/2 cups frozen Wyman’s Cherry Berry & Kale
  • 2 pounds boneless skinless chicken thighs
  • 1/4 cup olive oil, divided
  • 1 1/2 tablespoons chopped fresh thyme
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons balsamic vinegar
  • 1/4 cup chicken broth
Directions:
  1. In a medium bowl, mix together 3 tablespoons olive oil, thyme, rosemary, salt and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes.
  2. Preheat oven to 350°F.
  3. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute the onion for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds, until fragrant. Add the Cherry, Berry and Kale and cook for 1 minute. Add the balsamic vinegar and chicken broth, and bring to a simmer. Remove from heat.
  4. Arrange the chicken thighs in a casserole dish. Spread the fruit mixture evenly over the chicken.
  5. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F.