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98% would make again

Hidden Veggie Chicken & Rice

Tasty Team

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

  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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