Asparagus Stuffed Chicken Thighs with Caramelized Onions and Rice

Most nights I am all about quick and easy when it comes to dinner time. 

This recipe qualifies for both. From start to finish in about 30 to 40 minutes with very little prep. It is also a lovely, light and healthy meal that works well if you do advanced meal prep. Pop it into a container with a lid....

Cover and freeze or store in fridge for a few days. When ready to eat, simply reheat. 

*Boom* Done. Just like that.

Only a few simple ingredients that come together to make a delicious meal. What's not to love about that? 

Asparagus Stuffed Chicken Thighs With Caramelized Onions And Rice

Ingredients

5 chicken thighs, boneless & skinless

1 bundle of asparagus (about 15 - 20 stalks), stalks trimmed

2 large onions, sliced

1 Tbsp butter

1 Tbsp olive oil

salt & pepper

5 cups rice, prepared

Optional

Lemon wedges

Directions

Prepare chicken and asparagus - Preheat oven to 375.

Place one chicken thigh, flat, on work surface, place 3 - 4 stalks of trimmed asparagus on the thigh.

Roll up and place, seal side down, in a 9 X 9 (or 9 X 13) oven safe dish, lightly sprayed with cooking spray. You can use toothpicks to help keep the chicken thigh together, if desired. 

Repeat with remaining thighs and asparagus. 

Season well with salt and pepper.

Bake in 375 oven until chicken is cooked through and asparagus is tender - about 30 - 40 minutes.

While chicken is cooking, prepare onions.

Prepare onions - In a large frying pan or sauce pan, over medium heat, place butter and olive oil and sliced onions. 

Cook and stir periodically for 10 minutes. If onions appear to be drying out then reduce heat. Sprinkle with salt and pepper. Continue to cook and stir periodically until onions are reduced and browned - about 20 - 25 minutes. 

To serve meal - Place 1 cup of the prepared rice (use your favorite - brown rice, basmati, jasmine, etc...) on each serving plate. Top with 1/5 of the caramelized onions. 

Top each plate with one of the cooked chicken thighs/asparagus.

 Sprinkle with a little more salt and pepper - if desired.

Serve immediately. 

If desired you can give it a little drizzle from the lemon wedge just to brighten it up.

Makes 5 servings but can easily be halved or doubled. 

No need for sauces with this recipe. The individual flavors stand out while still mingling well with each other. Easy enough for weeknight dinners but fancy enough to serve to company! 

 

 

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