Home - Recipes - Baked Chicken over Riced Kohlrabi and Peas

Baked Chicken over Riced Kohlrabi and Peas

Riced kohlrabi offers a new twist on riced cauliflower, with peas and mint adding vibrancy to this bed of vegetables for roasted chicken thighs.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
398 calories per serving


> 4 (about 1 1/2 lbs total) bone-in, skin-on chicken thighs
> 1 tsp dried thyme
> 1 tbsp olive oil
> 2 lbs kohlrabi
> 3/4 cup frozen peas
> 2 tbsp finely chopped fresh mint leaves


Preheat oven to 375°F. Pat the chicken dry and season with thyme, salt, and pepper.
In a 12-inch nonstick oven-safe skillet, heat the oil on medium-high. Add chicken to skillet in single layer, skin-side down. Cook 4 min., until browned, then flip and transfer to the oven. Bake 15–20 min., until thermometer inserted into thickest part reaches 165°F.
Meanwhile, trim and peel the kohlrabi. Chop into 1-inch chunks. In batches, add to a food processor and pulse until kohlrabi is chopped into small, rice-like bits.
Add kohlrabi to a large microwave-safe bowl with the peas and ¼ cup water. Cover with vented plastic and microwave 2–3 min. until fully cooked. Drain, if needed, and return to bowl. Stir in mint, and season with salt to taste. Serve with chicken.


To save time, substitute 1 pkg frozen kohlrabi rice.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you