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    Hidden Veggie Chicken & Rice

    Parent tested, kid approved.

    Hidden Veggie Chicken & Rice

    Here's a video that shows you how to make it:

    View this video on YouTube


    Servings: 5

    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

    ½ teaspoon garlic powder

    Salt, to taste

    Pepper, to taste

    1½ cups chicken broth


    1. Preheat oven to 400˚F/200˚C.

    2. 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.

    3. 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.

    4. Grate both zucchinis with a box grater.

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

    6. Lay the chicken on top of the rice mixture and cover.

    7. Bake for 30 minutes or until the chicken’s internal temperature reads 165˚F/75˚C.

    8. Optional: Remove chicken and broil 1-2 minutes to crisp skin even more.

    9. Enjoy!