Ingredients

• 2 cups Swiss chard
• 1 cup red onion
• 10 garlic cloves
• 1 tablespoon extra-virgin olive oil
• 6 tablespoons lemon juice
• 1 tablespoon black pepper
• 1 cup quinoa, uncooked
• 1 cup wild rice, uncooked
• 4 cups low-sodium chicken broth
• 2 pounds boneless, skinless chicken thighs
• 5 tablespoons fresh parsley

Preparation

1. Preheat oven to 375º F.
2. Shred Swiss chard. Chop the red onion and garlic.
3. Add olive oil, 4 tablespoons of lemon juice, pepper, onion, garlic, quinoa and wild rice and chicken broth to a 9-inch x 13-inch baking pan. Mix ingredients together.
4. Add Swiss chard on top of rice mixture.
5. Add chicken thighs on top of Swiss chard.
6. Cover with foil and bake for 45 minutes or until chicken is done and the majority of chicken broth has been absorbed.
7. Let sit for 5-10 minutes. While dish is cooling, chop fresh parsley and combine with remaining 2 tablespoon lemon juice. Sprinkle on top and enjoy!

Helpful hints

• To see if enough liquid has been absorbed, insert a spoon into the rice mixture until it hits the bottom of the pan. Draw the spoon towards the center of the pan through the rice mixture. A small amount of liquid should seep into where the line was drawn.
• Each garlic clove is about 1 teaspoon chopped.
• A 2-pound package of boneless chicken thighs usually contains 6 pieces.
• For a higher protein meal serve one thigh instead of 1/2.