Name: Herb-Roasted Chicken Thighs with Lemon Rice and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Boneless Skinless Chicken Thighs; 0.5 cup Cooked White Rice; 0.5 cup Sliced Zucchini; 0.5 cup Chopped Red Bell Pepper; 0.75 tablespoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic; 1 teaspoon Dried Oregano

Nutrition

Per serving

451 calories

Protein: 40g; 35% of calories
Carbs: 31g; 27% of calories
Fat: 19g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Toss the chicken thighs, zucchini, and bell peppers with half of the olive oil, oregano, minced garlic, salt, and pepper.
Spread the chicken and vegetables on a parchment-lined baking sheet in a single layer.
Roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly browned.
While the chicken is roasting, fluff the cooked rice in a bowl and stir in the remaining olive oil and lemon juice.
Serve the herb-roasted chicken and charred vegetables over the warm lemon rice.

Nutrition

Ingredients

Instructions

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