Blackened Ranch Chicken Thighs

Blackened Ranch Chicken Thighs

Five in 25

Serves 4

Five Ingredients

4-5 boneless, skinless chicken thighs

2 9oz microwavable packages of wild rice

1 pint of cherry tomatoes

1 12 oz package of fresh green beans

1 packet of ranch dressing seasoning

From the Pantry

2 gloves of garlic, minced

2 T olive oil

Coat the chicken in 1 T olive oil and then sprinkle on the ranch seasoning. Use your hands to work the seasoning into the chicken.

Cook the rice and green beans per package directions in the microwave.*

Heat the other T of oil in a non-stick skillet over medium high heat and cook the chicken for 10 minutes, flipping frequently until cooked through and slightly charred on the outside. Set aside and tent with foil to keep warm.

Add the tomatoes and steamed green beans to the pan (no need to clean it out). Cook for 4-5 minutes until the tomatoes are starting to burst and both the tomatoes and beans are slightly blistered. Add in 2 crushed cloves of garlic at the very end and stir to combine.

To plate, serve a bed of rice followed by a scattering of green beans and tomatoes and one of the chicken thighs. A drizzle of fresh lemon juice would make everything pop. We didn’t include it to stick to the 5 ingredient rule … but you can!

*25 minutes is certainly enough time to cook some white rice from scratch and blanch some green beans if you’re anti-microwave or buying pre-cooked rice is just too big a shortcut for you.