NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.13 cup dry white rice

0.5 cup chicken broth

1 cup sliced carrots

0.25 tbsp extra virgin olive oil

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Thaw the frozen chicken thighs completely in the refrigerator and pat them dry with paper towels to ensure a crisp sear.

• 2

  In a small saucepan, combine the dry white rice and chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  Preheat your oven to 400°F and toss the sliced carrots with half of the olive oil, sea salt, and black pepper on a baking sheet.

• 4

  Roast the carrots for 20 minutes until they are tender and slightly caramelized around the edges.

• 5

  Season the chicken thighs with dried oregano and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

• 7

  During the last 2 minutes of cooking the chicken, add the minced garlic and tomato paste to the skillet, stirring to coat the chicken in a rich, savory glaze.

• 8

  Fluff the rice with a fork and serve the glazed chicken and roasted carrots over the warm grains.