A balanced dinner with leftovers suitable for lunch; use plain rice and gluten-free seasonings.
RBy rachelforlow
Servings
4
6 piece Boneless skinless chicken thighs
2 piece Lemon
3 tbsp Olive oil
4 clove Garlic
2 tsp Dried oregano
1 tsp Smoked paprika
1.5 tsp Salt
0.5 tsp Black pepper
2 piece Broccoli
1.5 cup Long-grain white rice
3 cup Water
1 tbsp Butter
2 tbsp Fresh parsley (garnish)
Calories
772 kcal
Protein
50g
Carbs
70g
Fat
33g
Fiber
6g
Sugar
3g
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Marinate Chicken
1. Zest both lemons, then juice them. In a large bowl, whisk the lemon zest, lemon juice, half of the olive oil, minced garlic, oregano, smoked paprika, half of the salt and the black pepper. Add the chicken thighs, toss to coat and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
2. Preheat the oven to 220°C (425°F) and line two large baking sheets with parchment paper.
Roast
3. Cut the broccoli into medium florets and toss with the remaining olive oil and remaining salt. Spread on one baking sheet in a single layer. Arrange the marinated chicken on the second sheet, spooning over any leftover marinade.
4. Roast the chicken for 25 to 30 minutes until golden and the internal temperature reaches 74°C (165°F). Roast the broccoli on the other rack for 18 to 20 minutes until the edges are crisp and charred, flipping once halfway through.
Cook Rice
5. While the oven heats and the food roasts, rinse the rice under cold water until the water runs mostly clear. Combine in a medium pot with the water and a pinch of salt from the measured amount, bring to a boil, then cover and reduce to the lowest heat. Cook for 15 minutes.
1.5 tsp Salt,
1.5 cup Long-grain white rice,
3 cup Water
6. Remove the rice from the heat, keep covered and rest for 10 minutes, then fluff with a fork and stir in the butter.
1 tbsp Butter
Serve and Store
7. Rest the chicken for 5 minutes, then slice. Divide the rice, chicken and broccoli among plates and garnish with parsley. Pack extra portions into airtight containers and refrigerate for up to 4 days for lunches; reheat until steaming hot.
2 tbsp Fresh parsley (garnish)
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