NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked white rice

2 cup broccoli florets

0.25 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces to ensure even cooking.

• 3

  In a large mixing bowl, toss the chicken and broccoli florets with olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper until well coated.

• 4

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the pieces are not overcrowded so they roast rather than steam.

• 5

  Roast for 18-20 minutes, or until the chicken is cooked through and the broccoli edges are slightly charred and tender.

• 6

  While the chicken roasts, warm your pre-cooked white rice in a small saucepan or microwave.

• 7

  Serve the roasted chicken and broccoli over the fluffy rice, drizzling any remaining juices from the pan over the top for extra flavor.