Chicken Thighs by Chef Katy Sparks

w/ Farro Risotto, Wild Mushrooms and Snap Peas


We love the dark meat chicken the best, and paired with this whole grain farro, wild mushrooms and snap peas makes us feel like we're in Northern Italy- never a bad place to be!

 

Ingredients: Peas, Cage-free Organic Chicken, Chicken Stock, Water, Crimini Mushrooms, Oyster Mushrooms, Farro, Organic Leeks, Onions, Grass-fed Butter, Extra Virgin Olive Oil, Organic Garlic Clove, Whole Wheat Spelt Flour, Sea Salt, Organic Paprika, Organic Coriander or Cilantro, Organic Thyme, Organic Black Pepper. Contains: Milk, Wheat.

Health Benefits

  • Good Source-Vitamin B6
  • Low Cholesterol for Meal and Main Dish Products
  • Low Calorie for Meal and Main Dish Products
  • Low Sodium for Meal and Main Dish Products

Nutrition Facts

Servings per Container

Calories 420
Serving size 1 meal 425g
Total Fat 19g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 240mg 10%
Total Carbohydrate 29g 10%
Dietary Fiber 8g 29%
Sugars 9g
Includes 0g Added Sugars 0%
Proteins 33g 67%
Calcium 61mg
4%
Iron 3mg
20%
Vitamin D 0.6mcg
4%
Potassium 832mg
20%

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Recipe by

Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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