Chicken & Spanish Peppers with Savory Quinoa Pilaf Recipe

Name: Chicken & Spanish Peppers with Savory Quinoa Pilaf
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: One package UNCLE BEN'S® Flavored Grains 5 Grain Medley Quinoa Pilaf; 2 pounds bone-in-skin chicken thighs; 1 teaspoon smoked paprika; 1/2 teaspoon each salt and pepper; 1 tablespoon olive oil; 1 sweet onion, diced; 1 red pepper, diced; 2 tablespoons chopped fresh parsley; Lemon wedges

Ingredients

One package UNCLE BEN'S® Flavored Grains 5 Grain Medley Quinoa Pilaf
2 pounds bone-in-skin chicken thighs
1 teaspoon smoked paprika
1/2 teaspoon each salt and pepper
1 tablespoon olive oil
1 sweet onion, diced
1 red pepper, diced
2 tablespoons chopped fresh parsley
Lemon wedges

	PREP TIME 35m	COOK TIME 15m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Prepare rice according to package directions.
Meanwhile, preheat oven to 425?F. Season chicken all over with smoked paprika, and half each of the salt and pepper.Transfer to foil-lined baking sheet; bake, basting with juices occasionally, for 30 to 35 minutes or until skin is crispy, chicken is cooked through and juices run clear.
Meanwhile, in skillet, heat oil over medium-high heat; sauté onion and pepper with remaining salt and pepper for 3 to 5 minutes or until tender.
Serve chicken and sautéed pepper mixture over rice. Garnish with parsley and serve with lemon wedges.

Dinner