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Chicken Thigh, Rice, and Veggies

Serving Size

2

Ingredients

  • 2 chicken thighs (with skin)
  • 1 cup brown or wild rice
  • 1 sweet potato (whole or cubed)
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers
  • BBQ sauce or seasoning of choice

Directions

  • Prepare the Rice: Cook brown or wild rice according to the package instructions.
  • Cook the Chicken: Season chicken thighs with your choice of seasoning and herbs. Grill or bake the chicken thighs at 375°F (190°C) for about 25-30 minutes or until the internal temperature reaches 165°F.
  • Prepare the Sweet Potato: For a baked sweet potato: Pierce the potato with a fork, wrap it in parchment paper, then foil, and bake at 400°F (200°C) for 45-50 minutes until tender. For sautéed sweet potato: Cube the sweet potato and sauté in a large pan with a drizzle of olive oil for about 10-12 minutes, until browned and softened.
  • Cook the Vegetables: Sauté broccoli and sliced bell peppers in olive oil with a pinch of salt and pepper for 5-7 minutes, or until just tender.
  • Serve: Plate the rice, chicken thighs, sweet potato, and veggies. Serve with BBQ sauce or a dipping sauce of choice.

Notes

More Flavor: Season chicken and veggies with smoked paprika, garlic powder, cumin, or Italian herbs. Cooking Tip: If baking the sweet potato, start it early, as it takes the longest to cook. Time-saving tip Microwave Sweet Potato: Pierce the sweet potato with a fork several times, place it on a microwave-safe plate, and microwave on high for 5-7 minutes, turning halfway through, until soft. Leftovers: Store in an airtight container in the refrigerator for up to 4 days.

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