Crispy chicken thighs on cheesy broccoli rice
Crispy chicken thighs on top of easy peasy cheesy broccoli rice is a great, quick weeknight meal that takes very little effort but delivers big on taste.
Servings 4
Calories 505kcal
Ingredients
for the crispy chicken thighs
- 8 skin-on chicken thighs
- 1-2 tablespoons olive oil
- salt & pepper to taste
- 2 tablespoons fresh lemon juice
for the cheesy broccoli rice
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1½ cups Jasmine rice
- ½ cup white wine
- 3 cups chicken stock
- 1 head broccoli broken into florets
- 1 cup grated mozzarella cheese
- salt & pepper to taste
Instructions
- Pre-heat the oven to 200°c.
- Drizzle the olive oil and lemon juice over the chicken thighs then season with salt and pepper and place in the oven to bake for 30-45 minutes or until cooked through and the skin has crisped.
- To make the rice, add a drizzle of olive oil to a medium-sized pot/deep pan (with lid) and saute the onion and garlic until soft and fragrant.
- Add the rice, wine and stock and bring up to a boil.
- Lower the heat and cover with a lid and allow to simmer until 3/4 of the liquid has been absorbed. Add the broccoli then cover again to simmer/steam until the rice and broccoli are completely cooked.
- Turn the heat off then season to taste and add the mozzarella. Stir through.
- At this stage the rice can be allowed to steam, covered, for a further 15-20 minutes until the chicken is cooked.
- Serve the chicken on top of the cheesy broccoli rice.
Nutrition
Calories: 505kcal | Carbohydrates: 43g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 214mg | Sodium: 259mg | Potassium: 820mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 5.4mg | Calcium: 52mg | Iron: 2.7mg
