Tasty

Hidden Veggie Chicken & Rice

Parent tested, kid approved.

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Ingredients

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

Preparation

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!