By Casandra Bennett
Preheat the oven to 375°F (190°C).
Wash and slice the tomatoes, potatoes, bell peppers, carrots, onion, and eggplant into equal-sized pieces.
In a large mixing bowl, combine sliced vegetables with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and oregano. Toss to coat vegetables evenly.
Spread the vegetables in an even layer in a large baking dish.
Rinse and drain the rice, then spread it on top of the vegetables in the baking dish.
Season the chicken thighs with remaining salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side.
Place the browned chicken thighs over the rice in the baking dish.
Pour the chicken broth over the rice and vegetables, ensuring everything is evenly covered.
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
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This Dinner Easy-to-make Mediterranean recipe is ready in 1 hour 15 minutes and features chicken thighs, tomatoes, potatoes and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 375°F (190°C).
Wash and slice the tomatoes, potatoes, bell peppers, carrots, onion, and eggplant into equal-sized pieces.
In a large mixing bowl, combine sliced vegetables with 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and oregano. Toss to coat vegetables evenly.
Spread the vegetables in an even layer in a large baking dish.
Rinse and drain the rice, then spread it on top of the vegetables in the baking dish.
Season the chicken thighs with remaining salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side.
Place the browned chicken thighs over the rice in the baking dish.
Pour the chicken broth over the rice and vegetables, ensuring everything is evenly covered.
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Calories per Serving: 600
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