Yield: 8 servings
Ingredients:
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
- 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.
- Preheat oven to 350°F.
- 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.
- Arrange the chicken thighs in a casserole dish. Spread the fruit mixture evenly over the chicken.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F.
