By Sydney Battle
Preheat your oven to 375°F (190°C).
In a bowl, combine the olive oil, juice of half a lemon, mixed herbs, salt, and pepper. Mix well to create the lemon herb dressing.
Place the roasted chicken thighs on a baking sheet. Brush them with half of the lemon herb dressing.
Bake the chicken in the preheated oven for about 10-15 minutes until heated through and slightly crispy on the outside.
In a medium pot, combine the cooked brown rice, steamed asparagus, steamed carrots, and the remaining lemon herb dressing. Stir gently to combine and heat over medium-low heat until warmed through, approximately 5-7 minutes.
Remove the chicken from the oven and let it rest for a few minutes. Slice the chicken into thin strips.
Serve the brown rice pilaf on a plate and top with sliced chicken. Garnish with additional lemon wedges and herbs if desired.
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This Main Course Chicken Pilaf recipe is ready in 40 minutes and features roasted chicken thigh (skin removed), cooked brown rice, steamed asparagus and other delicious ingredients. Contains 420 calories total.
Preheat your oven to 375°F (190°C).
In a bowl, combine the olive oil, juice of half a lemon, mixed herbs, salt, and pepper. Mix well to create the lemon herb dressing.
Place the roasted chicken thighs on a baking sheet. Brush them with half of the lemon herb dressing.
Bake the chicken in the preheated oven for about 10-15 minutes until heated through and slightly crispy on the outside.
In a medium pot, combine the cooked brown rice, steamed asparagus, steamed carrots, and the remaining lemon herb dressing. Stir gently to combine and heat over medium-low heat until warmed through, approximately 5-7 minutes.
Remove the chicken from the oven and let it rest for a few minutes. Slice the chicken into thin strips.
Serve the brown rice pilaf on a plate and top with sliced chicken. Garnish with additional lemon wedges and herbs if desired.
Calories per Serving: 420
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