YOUR SOLIN GENERATED RECIPE
Roasted Chicken Legs with Rice and Avocado
Crispy oven-roasted chicken legs served alongside fluffy jasmine rice, tender green beans, and shredded carrots, topped with buttery avocado slices for a satisfying finish.
INGREDIENTS
3 medium skinless chicken drumsticks
0.5 cup cooked jasmine rice
1 cup green beans
0.25 cup shredded carrots
0.25 whole avocado
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
In a small ramekin, whisk together the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
Pat the chicken drumsticks dry with a paper towel, then brush them thoroughly with the seasoned oil mixture.
Arrange the chicken on the prepared baking sheet and roast for 25 to 30 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, steam the green beans in a steamer basket for 5 to 6 minutes until they are bright green and tender-crisp.
Warm the cooked jasmine rice and place it in the center of a shallow bowl.
Arrange the roasted chicken drumsticks, steamed green beans, and raw shredded carrots over the rice.
Slice the avocado and place it on top of the bowl to add a creamy element to the dish before serving.