Name: Baked Chicken Thighs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.25 cup dry black rice; 0.5 cup sliced carrots; 0.5 cup sliced parsnips; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp chopped fresh rosemary; 0.5 cup water

Nutrition

Per serving

526 calories

Protein: 42g; 31% of calories
Carbs: 56g; 41% of calories
Fat: 17g; 28% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Rinse the black rice under cold water, then combine with 0.5 cup water in a small pot and bring to a boil.
Reduce heat to low, cover the pot, and simmer the rice for 30 minutes or until the water is fully absorbed.
On the prepared baking sheet, toss the sliced carrots and parsnips with 0.5 tsp of the olive oil and a pinch of sea salt.
Rub the chicken thighs with the remaining 0.5 tsp olive oil, garlic powder, rosemary, salt, and pepper.
Arrange the chicken on the baking sheet, nestling it among the vegetables, and bake for 22-25 minutes.
Once the chicken reaches an internal temperature of 165°F, remove from the oven and let it rest for 5 minutes.
Fluff the black rice with a fork and serve the roasted chicken and vegetables over the top.

Nutrition

Ingredients

Instructions

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