NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.13 cup Dry basmati rice

0.5 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

1 cup Sliced zucchini

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Chopped fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel, then place them in a bowl and toss with 0.5 tbsp of olive oil, garlic powder, oregano, salt, and pepper.

• 3

  Arrange the seasoned chicken thighs and the sliced zucchini on the prepared baking sheet in a single layer.

• 4

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender.

• 5

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

• 6

  Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork and stirring in the remaining 0.5 tbsp of olive oil and chopped fresh parsley.

• 7

  Serve the juicy roasted chicken thighs over a bed of the herbed rice with the roasted zucchini on the side.