Baked Bok Choy and Chicken
Alright, it's hot out there, but for days when it's a tad cooler, this is a great recipe to toss in the oven and have dinner ready in no time. It's quick, easy, and (almost) a one pan meal. You can switch up the marinade, but I really enjoy the brightness of lemon and the spicy pungency of the mustard with the bok choy and green onions.
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 tsp dijon mustard
- 1-2 garlic scapes, finely chopped
- salt, to taste
- black pepper, to taste
- 2 scallions/green onions, roughly chopped in 1/2" pieces
- bok choy, cleaned, with the bottom taken off (so that the leaves are all separate)
- 10-12 asparagus spears, with the bottom inch snapped off
- 6 boneless chicken thighs
- 2-4 cups mustard greens, kale, or spinach optional
Start by preparing the marinade. If you and doing this ahead of time, go ahead and mix all the ingredients together, add to the chicken in a container, and let marinate in the fridge until you're ready to cook. If you aren't doing this ahead of time, make the marinade and set aside.
When ready to get cooking, preheat oven to 350. Place bok choy, green onions, and asparagus in a large baking dish. Place chicken on top, and pour marinade over everything
Bake until cooked fully (internal temp. of 165). Mine took about 30 minutes.
While the chicken and veg are cooking, you can make rice as a side. Otherwise, relax!
If using optional additional greens (kale, spinach, or mustard greens). Add them to the baking dish once the chicken is fully cooked, tossing them in. Return this to the oven for a few more minutes so the greens can wilt.
Serve chicken and greens as-is, or with your rice. Enjoy!
The bok choy and asparagus get pretty thoroughly cooked in this recipe. If you prefer to cook them more lightly, cook the chicken for about 15 minutes, and then add your veggies in.