Name: Pan-Seared Chicken Thigh with Black Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 0.25 cup Black rice; 1 cup Asparagus spears; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.5 cup Water; 1 tsp Lemon juice

Ingredients

9 items

6 oz Boneless skinless chicken thighs
0.25 cup Black rice
1 cup Asparagus spears
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 cup Water
1 tsp Lemon juice

Instructions

Prep 10 min · Cook 35 min

Rinse the black rice thoroughly under cold running water until the water runs clear.
In a small saucepan, combine the black rice and 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the liquid is absorbed and rice is tender.
While the rice is simmering, pat the chicken thighs dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs in the pan and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.
In the same skillet, add the asparagus spears with a tablespoon of water. Cover and steam-sauté for 3 to 4 minutes until they are bright green and crisp-tender.
Fluff the cooked black rice with a fork and plate it alongside the chicken and asparagus. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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