These bowls are the perfect balanced, wholesome dinner. The oven baked thighs are juicy and tender and the lemon herb rice is incredibly zesty. It’s a winner dinner! I hope you enjoy.
Serves 4
Chicken:
6-8 chicken thighs
1 tbs oregano
1 tbs garlic granules
Sprinkle salt & pep
Lemon herb rice:
1 cup rice
2 cups water or stock
1/2 cup chopped parsley
Juice of 1 lemon
To serve:
Cucumber
Cherry tomatoes
Tzatziki
Preheat your oven to 200 degrees fan forced and line an oven tray with baking paper. Place the chicken thighs on the tray and season with oregano, garlic, salt and pepper. Cook for 25-30 minutes or until cooked through. Meanwhile, cook the rice in a medium pot; bring the water/stock to the boil and add the rice, then turn the heat down to low and cover, cook for 15 minutes. Fluff up the rice with a fork and add parsley and lemon. Serve the cooked chicken thighs and lemon herb rice in bowls with cherry tomatoes, cucumber and tzatziki. Enjoy!
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