One-Pan Chicken Thighs and Vegetables with Rice
This One-Pan Chicken Thighs and Vegetables recipe is the perfect weeknight dinner. I served it with cooked rice, but you can also serve it with quinoa. This meal is one of the easiest meals I have made. I like that everything comes together in one sheet pan. All you need to do is add all the ingredients to the sheet pan, bake, and enjoy.
Why I Love This One-Pan Chicken Thighs and Vegetables with Rice
Loaded with flavors. This meal features seasoning and spices like smoked paprika, oregano, garlic powder, and onion powder, adding the most delicious flavors.
Packed with Nutrients. Loaded with nutrient-rich ingredients such as carrots, bell peppers, onion, and zucchini.
Colorful. This meal has a fantastic color because of the different kinds of vegetables it features. Colorful vegetables provide many benefits, including fiber, vitamins, and minerals.
Ingredients Needed For One-Pan Chicken Thighs and Vegetables
- Chicken thighs are an excellent protein source. Substitute for chicken breast.
- Seasonings: Salt, black pepper, oregano, garlic powder, smoked paprika, onion powder, and crushed red pepper. You can substitute any of these with your favorites.
- Avocado oil is rich in healthy fats. I used it for drizzling. You can substitute olive oil.
- Zucchini is high in vitamin C, which can help reduce inflammation. You can substitute broccoli for it.
- Red bell pepper is a good source of vitamin A.
- Orange bell pepper is high in vitamin C.
- Yellow bell pepper is rich in vitamins and antioxidants.
- Red onion can help boost immunity. You can substitute the red onion with the yellow onion.
- Carrot chips Contain vitamins and are low in calories.
- Rice contains vitamin B and is a complex carb that provides long-lasting energy. You can substitute quinoa for rice.
How To Make One-Pan Chicken Thighs and Vegetables with Rice
Wash and chop the vegetables. Line a baking pan with parchment paper and add the chopped vegetables and chicken thighs. Add the seasoning and stir. Transfer to the oven and bake at 375 degrees F for 25 to 30 minutes or until fully cooked.
Rinse the rice, add it to a pot with 2 1/2 cups of water over medium-high heat, and bring to a boil. Cook for 15 minutes.
Transfer the cooked rice, roasted chicken thighs, and vegetables to your meal-prep containers, or serve and enjoy! The detailed recipe is in the recipe section below.
Commonly Asked Questions
How long will this meal last in the fridge? It will stay fresh in the refrigerator for 4 to 5 days.
What do you think is the best way to reheat this meal? You can microwave or cook it on the stovetop for a few minutes.
What can I use instead of chicken thighs? Chicken breast and steak would be a good substitute for chicken thighs.
More One-Pan Recipes You Will Love
Sheet-Pan Roasted Parmesan Chickpeas and Potatoes with Yogurt Sauce
Baked Rice and Chicken Thighs with Vegetables
One-Pan Chicken Thighs and vegetables with Rice
Ingredients
- 1.5 Lbs Chicken thighs
- 3 Medium Zucchini
- 2 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- Half an onion
- ¼ cup Avocado oil (sub for olive oil )
- 1 cup Carrot chips
- 1 ½ cups rice (sub for quinoa)
- 3 TBSP Smoked paprika
- 1 TBSP Oregano
- 2 TBSP black pepper
- salt to taste
- 1 TBSP garlic powder
- 1 TBSP Onion powder
- ½ TBSP crushed red pepper (Optional )
Instructions
- Preheat the oven to 375 degrees F. Slice the chicken thighs into thin slices. Wash and cut the bell peppers, zucchini, and onion. Line a baking pan with parchment paper and add the chopped vegetables, carrots, chips, and chicken thighs. Add the seasoning and stir. Transfer to the oven and bake at 375 degrees F for 25 to 30 minutes or until fully cooked.
- Rinse the rice, add it to a pot with 2 1/2 cups of water over medium-high heat, and bring to a boil. Cook for 15 minutes. Remove from the stove and leave for 10 minutes with the lid. Remove the lid, fluff with a fork, and serve with roasted chicken thighs and vegetables.
- Transfer the cooked rice, roasted chicken thighs, and vegetables to the meal-prep containers, and enjoy!
Love it and willl try to make it soon. Thank you so much 😊
You are very welcome!
Thank you Fayette for sharing I love your recipes they made my life easier