Light Smoky BBQ Chicken Thigh with Wild Rice, Red Cabbage & Sweetcorn
Light Smoky BBQ Chicken Thigh with Wild Rice, Red Cabbage & Sweetcorn brings American flavour to a plate that delivers 45g of protein for 563 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Chicken Thigh
- 120g wild rice
- 80g red cabbage
- 80g sweetcorn
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the red cabbage and sweetcorn, then measure out the sauce ingredients.
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2
Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.
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3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the red cabbage and sweetcorn for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wild rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the spring onions.
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