NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.25 cup White rice

1 cup Broccoli florets

0.25 tsp Olive oil

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.

• 3

  Mince the garlic cloves and add them to the bowl along with the olive oil, dried oregano, dried thyme, sea salt, and black pepper.

• 4

  Toss the chicken until every piece is evenly coated in the garlic-herb mixture.

• 5

  Arrange the chicken thighs on the prepared baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 6

  While the chicken is roasting, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are tender-crisp.

• 7

  Prepare the white rice according to the package instructions or warm up pre-cooked rice.

• 8

  Plate the roasted chicken thighs over the fluffy white rice and serve with the steamed broccoli on the side.

• 9

  Garnish the entire dish with finely chopped fresh parsley for a burst of color and brightness.