Name: Grilled Lemon-Herb Chicken Thighs with Brown Basmati Rice, Roasted Beets & Blood Orange Arugula
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 400 g Boneless, skin-on chicken thighs; 2 tsp (zest of 1 lemon) Fresh lemon zest; 2 tbsp (30 ml) Fresh lemon juice; 2 tsp, chopped Fresh rosemary; 2 tsp, chopped Fresh thyme; 2 small cloves, minced (~6 g) Garlic; 2 tbsp (30 ml) Olive oil (for marinade and cooking); 120 g Brown basmati rice (uncooked); 320 ml Water or low-sodium chicken stock (for rice); 160 g, cut into wedges Beetroot, raw; 2 tsp (10 ml) Olive oil (for beets); 1 medium, segmented (~140 g) Blood orange; 60 g Baby arugula or winter salad greens; 2 tbsp (~14 g) Toasted sliced almonds

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