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.
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!