NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken legs

0.13 cup dry basmati rice

0.25 tbsp extra virgin olive oil

0.5 medium lemon

1 cup zucchini

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken legs completely dry with paper towels to ensure the skin gets extra crispy during roasting.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, dried oregano, and dried thyme.

• 4

  Rub the chicken legs with 0.25 tbsp of olive oil and coat them thoroughly with the prepared spice blend.

• 5

  Place the chicken on the baking sheet and roast for 35-40 minutes, or until the internal temperature reaches 165°F and the skin is golden brown.

• 6

  While the chicken is roasting, combine the dry basmati rice with 0.5 cup of water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 7

  Slice the zucchini into rounds and sauté them in a pan with the remaining 0.25 tbsp of olive oil until tender and slightly caramelized.

• 8

  Once the rice is cooked, fluff it with a fork and stir in the juice and zest from the lemon, along with the chopped fresh parsley.

• 9

  Plate the lemon herb rice alongside the sautéed zucchini and top with the hot roasted chicken legs.