Kitchen Tools

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Grater

Recipe by: Rachel Brown, Fresh City Member
Serves: 2
Prep Time: Quick & Easy


20-24 oz boneless, skinless chicken thighs (field gate)

To taste salt & pepper

2 tbsp. biodynamic extra virgin olive oil

1 tbsp. dried rosemary

¼ cup balsamic dressing (balsamic vinegar, olive oil, sea salt)

2 cloves garlic

3 cups arugula, loose

1 cup strawberries

¼ cup lactose-free parmesan, shredded, 1/2 cup (60g)

2 gluten free flax buns

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Preheat the Oven & Marinate the Chicken Thighs
• Preheat the oven to 425°F and line a baking sheet with aluminum foil.
• Place the chicken thighs on a cutting board and slash each crosswise at ¾-inch intervals down to the bone. Season with salt and pepper to taste.
• Transfer the chicken to a large bowl and drizzle with 1 tbsp. olive oil, dried rosemary and half of the Balsamic Dressing. Let sit for 10 minutes.

Prepare the Remaining Ingredients
• In the meantime, mince the garlic.
• Rinse the arugula.
• Rinse and chop the berries (if using strawberries).
• Grate the Parmesan, if not pre-shredded.

Roast the Chicken
• Transfer the chicken and marinade to the baking sheet and bake until the skin is crisp and the chicken is cooked through, about 30-35 minutes.
• The chicken is done when it reaches an internal temperature of 165°F and shows no signs of pink.
• Remove from heat and let cool slightly.

Toast the Garlic Bread
• If using dinner rolls, slice in half.
• While the chicken is roasting, brush one side of each slice of bread with ½ tbsp. olive oil and top with the minced garlic.
• Place the bread directly on the oven rack (or you can add it to the baking sheet with the chicken).
• Toast until golden-brown, about 2-3 minutes.

Bring It All Together
• Evenly divide the arugula between two plates and top with chicken and berries.
• Drizzle with the remaining Balsamic Dressing and sprinkle with Parmesan. Serve with garlic bread!