Name: Baked chicken thighs and brown rice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken thighs, patted dry; 1/2 tsp olive oil; 1/4 tsp garlic powder; 3/4 tsp dried thyme; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 cup long-grain brown rice; 2/3 cup water; 1 1/2 tsp lemon juice

Nutrition

Per serving

396 calories

Protein: 30g; 30% of calories
Carbs: 37g; 37% of calories
Fat: 15g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 50 min

In a small saucepan, combine the brown rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 40 minutes. Add a splash of water if the pan looks dry before the time is up.
While the rice simmers, preheat the oven to 400°F. Place the chicken thighs in a baking dish in a single layer with space between them. Rub with the olive oil and sprinkle with the garlic powder, dried thyme, black pepper, and the rest of the salt.
About 20 minutes after the rice starts, put the chicken in the oven. Roast the 1-inch-thick thighs for 22 to 28 minutes. Done when opaque in the center, 175°F.
When the rice is tender, remove from the heat and let it rest, covered, for 5 minutes. Remove the chicken from the oven and let it rest for 5 minutes. Fluff the rice with a fork, slice the chicken, and plate both. Drizzle with the lemon juice and any juices from the chicken pan.

Nutrition

Ingredients

Instructions

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