Name: Herb roasted chicken and broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken thighs, patted dry; 1 1/2 lb broccoli florets, cut into bite-sized pieces; 1 tbsp olive oil; 2 tsp garlic powder; 2 tsp dried oregano; 1 tsp dried thyme; 2 tsp salt; 3/4 tsp black pepper; 2 tbsp lemon juice; 1/2 cup brown rice; 1 cup water

Nutrition

Per serving

1,684 calories

Protein: 152g; 35% of calories
Carbs: 121g; 28% of calories
Fat: 74g; 38% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small pot, combine the rice, water, and a quarter of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes.
While rice simmers, place chicken on one half-sheet pan and broccoli on another. Divide the olive oil, garlic powder, oregano, thyme, black pepper, and remaining salt between the two pans. Toss each tray to coat well, then spread ingredients into a single layer on each pan.
Once the rice has simmered for 15 minutes, put both pans in the oven on separate racks. Roast until the chicken is browned and the broccoli is tender with charred edges, about 20 minutes. Swap the pan positions halfway through. Done when chicken is opaque and firm, 165°F.
Remove the rice from heat and let sit covered for 5 minutes. Remove the trays from the oven. Drizzle the lemon juice over the chicken and broccoli. Fluff the rice and divide everything among four plates or meal-prep containers.

Nutrition

Ingredients

Instructions

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