NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked white rice

0.5 cup red bell pepper

0.5 cup yellow onion

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Trim any excess fat from the chicken thighs and cut them into 1-inch bite-sized pieces.

• 3

  Slice the red bell pepper and yellow onion into thin strips roughly the same size as the chicken.

• 4

  In a large mixing bowl, combine the chicken, peppers, and onions.

• 5

  Drizzle with the extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the oil and spices.

• 7

  Spread the mixture out in a single layer on the prepared baking sheet, ensuring it is not overcrowded to allow for proper roasting.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 9

  While the chicken is roasting, warm your pre-cooked white rice in a small saucepan or microwave until steaming.

• 10

  Divide the fluffy rice into a bowl and top with the roasted chicken and vegetable mixture.

• 11

  Garnish with freshly chopped parsley and serve immediately.