Name: Lemon herb chicken with basmati rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs, patted dry; 1/4 cup basmati rice; 5 oz broccoli, cut into florets; 1 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, dried oregano, half the salt, and half the black pepper. Place the chicken thighs on a quarter-sheet pan and toss with the oil mixture. Arrange them in a single layer and tuck the minced garlic underneath the meat.
Roast the chicken for 20 to 25 minutes, or up to 30 minutes for thicker thighs, until opaque in the center and the thickest part reaches 165°F.
While the chicken roasts, combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
Place the broccoli in a microwave-safe bowl with a splash of water. Cover tightly and microwave for 4 minutes until tender, then drain.
Let the chicken rest for 5 minutes after roasting. Toss the broccoli with the remaining lemon juice, salt, and pepper. Serve the roasted thighs alongside the rice and seasoned broccoli.

Nutrition

Ingredients

Instructions

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