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Baked Rice and Chicken Thighs

Recipe by Fayette Nyehn
I love making easy one-pan dishes for a quick weeknight dinner. This baked Rice and Chicken thighs with veggies is flavorful, delicious, and easy to prepare. It includes chicken thighs, rice, and lots of vegetables.
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Servings 5
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 1.5 LBs chicken thighs
  • 2 cups rice
  • 1 red bell pepper
  • Half an onion
  • ¼ cup avocado oil (sub for olive oil)
  • 1 TBSP lemon juice
  • 0.5 oz Cilantro
  • 3 cloves garlic
  • 1 TBSP smoked paprika
  • 1 TBSP Italian seasoning
  • 1 tsp crushed red pepper
  • salt to taste
  • 1 TBSP garlic powder
  • 1 TBSP black pepper
  • 4 cups chicken broth

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Wash and drain the rice. Dice the bell pepper, garlic, and onion.
  • Add the rice, mixed vegetables, bell pepper, onion, garlic, 2 tbsp avocado or olive oil, 1 tsp smoked paprika, 1 tsp Italian seasoning, salt to taste, 1 tsp crushed red pepper,1 tsp black pepper, and 4 cups chicken broth to the baking pan. Stir and transfer the pan to the oven and bake for 25-30 minutes.
  • Season the chicken thighs with 1 tsp smoked paprika, 1 tsp garlic powder, salt to taste, 1 tsp black pepper, and 1 tsp Italian seasoning. Add 2 tbsp avocado or olive oil and combine.
  • Heat 1 tbsp oil over medium heat in a non-stick pan, transfer the chicken thighs to the pan and cook for 5 minutes on each side.
  • Add the chicken thighs to the baking pan, return it to the oven, and bake for 10 minutes at 375 degrees F.
  • After 10 minutes, allow to cool, serve and enjoy!