98% would make again
Hidden Veggie Chicken & Rice
featured in 4 Easy Veggie-Packed Dinners
Tasty Team
June 10, 2019
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)
Nutrition Info
- Calories 417
- Fat 18g
- Carbs 27g
- Fiber 1g
- Sugar 3g
- Protein 33g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400˚F (200˚C).
- 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.
- 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.
- Grate both zucchinis with a box grater.
- Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
- 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).
- Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
- Serve chicken on bed of rice mixture.
- Enjoy!
