Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 2 cups long-grain white rice (uncooked)
- 1 large head of broccoli, cut into florets
- 1 tablespoon soy sauce (optional for extra flavor)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel to ensure the seasoning sticks and the meat sears properly. In a small bowl, mix the salt, pepper, garlic powder, paprika, and oregano. Place the chicken thighs in a large mixing bowl, drizzle with one tablespoon of oil, and toss with the spice blend until every piece is evenly coated.
- While the oven heats up, start your rice. Rinse the rice under cold water until the water runs clear, then combine it with 4 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. On a large sheet pan, toss the broccoli florets with the remaining tablespoon of oil and a pinch of salt. Arrange them on one side of the pan, leaving space for the chicken.
- Place the seasoned chicken thighs onto the other side of the sheet pan (or a separate pan if space is tight). Slide the pan into the oven and bake for 20 to 25 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should have a beautiful golden color, and the broccoli should be slightly charred at the edges.
- Once everything is cooked, let the chicken rest for 5 minutes before slicing it into bite-sized strips. This helps the juices redistribute. Take four meal prep containers and divide the cooked rice equally among them. Top each bed of rice with a generous portion of roasted broccoli and a sliced chicken thigh. If you like, drizzle a little soy sauce or your favorite hot sauce over the top for an extra kick.
- Cook Time: 40 minutes