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Ginger-Roasted Chicken With Bok Choy and Broccoli

Ginger-Roasted Chicken With Bok Choy and Broccoli
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. Heat oven to 450° F with a rack in the highest position. Cook the rice according to the package directions.
  2. Meanwhile, in a small bowl, mix together the ginger, garlic, and ½ teaspoon salt. Place the chicken on a rimmed baking sheet. Loosen the skin and, dividing evenly, spread the ginger mixture underneath. Rub the outside of the chicken with 1 tablespoon of the oil. Bake until the skin is golden and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes.
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the bok choy, broccoli, and ¼ cup water. Cover and cook, tossing occasionally, until the vegetables are tender, 6 to 8 minutes. Pour off any water from the pan, add the soy sauce and sesame seeds, and toss to combine. Serve with the chicken and rice.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 595
  • Fat 35g
  • Sat Fat 7g
  • Cholesterol 140mg
  • Sodium 879mg
  • Protein 44g
  • Carbohydrate 26g
  • Sugar 1g
  • Fiber 4g
  • Iron 4mg
  • Calcium 72mg
What does this mean? See Nutrition 101 .

Quick Tip

Sesame Seeds
Many spice companies sell pretoasted sesame seeds. If you can’t find them, toast sesame seeds yourself in a dry skillet over medium heat, tossing constantly, for 1 to 2 minutes.

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