Name: Sheet Pan Lemon Herb Chicken Thighs with Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.4 cup parboiled rice; 0.75 cup water; 1 tbsp olive oil; 1.5 cups broccoli florets; 1 tbsp lemon juice; 2 slices lemon; 2 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

521 calories

Protein: 40g; 29% of calories
Carbs: 38g; 28% of calories
Fat: 26g; 43% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Place the chicken thighs and broccoli florets on the prepared sheet pan, then drizzle with the herb marinade and toss until well coated.
Arrange the lemon slices on top of the chicken thighs to infuse them with extra brightness during roasting.
Roast in the oven for 20 to 25 minutes until the chicken is cooked through and the broccoli edges are slightly charred and tender.
While the chicken is roasting, combine the parboiled rice and water in a small saucepan over high heat; bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
Remove the rice from the heat and let it stand covered for 5 minutes before fluffing with a fork and serving alongside the roasted chicken and vegetables.

Nutrition

Ingredients

Instructions

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