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Hidden Veggie Chicken & Rice

by Claire Nolan featured in 4 Easy Veggie-Packed Dinners

Ingredients

for 5 servings

  • 5 chicken thighs
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    paprika
  • ½ teaspoon
    dried basil
  • ½ teaspoon
    dried oregano
  • 2 zucchinis, grated
  • 1 cup
    rice (200 g)
  • ½ teaspoon
    garlic powder
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups
    chicken broth (355 mL)
    Calories 287
    Fat 7g
    Carbs 15g
    Fiber 1g
    Sugar 1g
    Protein 37g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
  3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
  4. Grate both zucchinis with a box grater.
  5. Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
  6. Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F (75˚C).
  7. Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
  8. Serve chicken on bed of rice mixture.
  9. Enjoy!
 

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