Ingredients
Scale
- 2 lbs Bone-in, skin-on chicken thighs (or boneless for faster cooking)
- 2 cups Long-grain white rice
- 1 lb Frozen broccoli florets
- 2 tbsp Olive oil or vegetable oil
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats up, rinse your white rice under cold water until the water runs clear to remove excess starch. Start the rice in a rice cooker or on the stove using a 1:2 ratio of rice to water. While the rice simmers, pat the chicken thighs completely dry with paper towels. Dry skin is the secret to a crispy finish. In a small bowl, mix the garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
- Place the chicken thighs on a large baking sheet. Drizzle them with olive oil and rub the spice blend thoroughly over both sides of the meat. Arrange them skin-side up. Roast the chicken in the oven for 25 minutes, or until the internal temperature reaches 165°F. While the chicken roasts, steam the frozen broccoli in the microwave or in a pan with a splash of water for 5 minutes until tender-bright green. Season the broccoli lightly with salt and pepper.
- Once the chicken is done and the rice is fluffy, grab four airtight meal prep containers. Divide the rice equally among the containers (about 1 cup of cooked rice each). Place one large or two small chicken thighs next to the rice, and fill the remaining space with the steamed broccoli. Let the meals cool to room temperature before sealing the lids to prevent the rice from getting soggy. Store in the refrigerator for up to four days.
- Cook Time: 35 minutes