Featured Maple Leaf Product: JMS Chicken Thighs (55344)
Chicken Thigh and White Bean Casserole
Recipe Information
Yield
25
Portion Size
177 grams (6.2 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| JMS Chicken Thighs (avg wt. 105 g) | 25 each | 25 each |
| Onions, Fresh, diced | 475 mL | 2 cups |
| White Beans, canned, drained | 400 g | 14 oz |
| Chicken Stock, low sodium | 750 mL | 3.2 cups |
| Tomatoes, diced, canned | 250 ml1/3 cup | 1.1 cups |
| Olive Oil | 60 mL | 2 fl oz |
| Thyme, leaves | 5 mL | 1 tsp |
| Salt | 15 mL | 1 Tbsp |
| Black Pepper, ground | 5 mL | 1 tsp |
Method
- In a bowl, combine the thawed chicken thighs, olive oil and spices. Toss to coat and place thighs on a parchment-line baking sheet. Bake chicken in a pre-heated 350 F convection oven and cook chicken to an internal temperature of 165 F (74 C).
- Place cooked chicken in a hotel pan (large pan) and add the remaining ingredients. Toss gently to combine all ingredients.
- Cover pan with foil and bake in a 400 F oven for 45 minutes.
Suggested Accompaniments
<p> Serve with brown rice and green side vegetables (not included in the nutritional analysis).</p>
Nutritional Information
per 177 grams (6.2 oz)
| Nutrient | Quantity |
|---|---|
| Calories (34.2% from fat) | 178 kcal |
| Fat | 6.6 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 99 mg |
| Sodium | 451 mg |
| Carbohydrates | 5.8 g |
| Dietary Fiber | 1.6 g |
| Sugars | 0.8 g |
| Protein | 22.8 g |
| Vitamin A | 1 mcg |
| Vitamin C | 5 mg |
| Calcium | 33 mg |
| Iron | 1.73mg |
| Potassium | 408 mg |
| Phosphorous | 222 mg |