Hidden Veggie Chicken & Rice



for 5 servings

5 chicken thighs

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried basil

½ teaspoon dried oregano

2 zucchinis, grated

1 cup rice(200 g)

½ teaspoon garlic powder

salt, to taste

pepper, to taste

1 ½ cups chicken broth(355 mL)


Preheat oven to 400˚F (200˚C).

Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.

On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.

Grate both zucchinis with a box grater.

Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.

Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F (75˚C).

Remove chicken and broil 1-2 minutes to crisp skin even more (optional).

Serve chicken on bed of rice mixture.


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