Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 4 Servings
If you are looking for a meal that will surely make your day complete, then this is the one for you! Chicken thighs, rice, and steamed broccoli. What’s not to like? Try this recipe now, and I promise you that it is so worth it. Enjoy!
Ingredients:
1 lb. broccolini ends trimmed
2 lbs. chicken thighs boneless and skinless
2 tbsp fresh parsley chopped
1 c rice uncooked (I used Basmati rice)
For Marinade
3 tbsp soy sauce
2 tbsp honey
1 tsp Sriracha sauce**
4 cloves garlic minced
1/4 c chicken broth
1 small onion chopped finely
1/2 tsp sea salt
1/2 tsp ground black pepper
Directions:
1. Add all the ingredients for the marinade into a casserole dish. Stir everything until well blended.
2. Add the chicken into the dish and toss until well coated by the marinade.
3. Cover with plastic wrap and allow it to marinate for 30 minutes or overnight.
4. Prepare the oven and preheat to 218 degrees C or 425 degrees F.
5. Rinse the rice with water three times to remove the starch.
6. Add the rinsed rice into a heavy-bottomed pot, then add 2 cups of water. Make sure to submerge the rice completely.
7. Place it on the stove turn the heat to high. Allow it to boil, then turn the heat down to low.
8. Cook for about 12 to 15 minutes or until soft.
9. Let it rest for a couple of minutes, then use a fork to fluff the rice.
10. Steam the broccoli for about 5 minutes until soft.
11. Remove the cover of the casserole dish, then place it inside the preheated oven. Bake for about 20 minutes or until done.
12. Broil for another 3 minutes or until they become crispy.
13. Serve the chicken thighs over rice with steamed broccoli on the side. Enjoy!
Nutrition Facts:
Calories: 519kcal (26%) | Carbohydrates: 47g (16%) | Protein: 47.4g (95%) | Fat: 10.9g (17%) | Saturated Fat: 2.9g (18%) | Cholesterol: 121mg (40%) | Sodium: 1118mg (49%) | Fiber: 4.2g (18%) | Sugar: 11.5g (13%)
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