NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.1 cup dry basmati rice

0.5 cup tomato puree

0.25 medium red onion

0.25 medium red bell pepper

0.5 tsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.4 cup low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Season the chicken thighs evenly with sea salt, black pepper, and half of the smoked paprika.

• 3

  Place chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, finely dice the red onion and red bell pepper.

• 5

  Heat the avocado oil in a medium pot over medium heat and sauté the onion and pepper until they begin to soften.

• 6

  Stir in the tomato puree, garlic powder, dried thyme, and the remaining smoked paprika, cooking for 2 minutes to develop the flavors.

• 7

  Add the dry basmati rice to the pot, stirring to coat the grains in the tomato mixture.

• 8

  Pour in the chicken broth and bring the liquid to a boil.

• 9

  Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed.

• 10

  Remove the pot from the heat and let the rice sit covered for 5 minutes before fluffing with a fork.

• 11

  Serve the roasted chicken thighs over the fragrant Jollof rice.