Provencal Chicken and Tomato Roast with Wild Rice

Makes 2 servings
Ingredients:

• 1 ½ cups Uncle Ben’s Wild Rice
• 2 each Chicken legs, separated into thighs and drumsticks
• 3 tbsp Olive oil
• 2 Plum tomatoes cut lengthwise into 4 slices
• 1 Potato, cut into ¼ inch thick half-moons
• ¾ cup Grape or cherry tomatoes, halved
• 2 pieces Sundried tomato
• 10 each Brine-cured black olives

Directions:

1. Prepare Wild Rice according to package directions.
2. In a hotel pan, lay the chicken, plum tomatoes, and potatoes with the olive oil to prevent sticking. Season with a little salt and pepper and roast covered for 35 minutes or until done.
3. Scatter the grape tomatoes, sun-dried tomatoes, and olives over the chicken and vegetables and roast an additional 10-15 minutes uncovered until the chicken is golden brown.

Nutrition Facts: 1 serving – Total calories: 325, Fat: 14.5g, Sat Fat: 2g, Sodium: 568mg, Carbs: 17.1g, Protein: 21.5g

Provided by: Cathlyn Rivera, RD, Sarasota Memorial Hospital Registered Dietitian