Baked Italian Chicken Thighs and Vegetables with Rice
Recipe by https://juliasalbum.com , adapted to the portions designated in your Partake meal-plan.
Italian Chicken and Veggies - easy and healthy one-pan dinner. The clean-up is a breeze! Tender and moist chicken is seasoned with basil and packed with flavor. Tomatoes, artichokes, and zucchini add color. Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe.
Pairing this high-protein chicken and veggie dish with a serving of brown rice adds a little extra fiber to the mix too.
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 cup uncooked brown rice
- 6 slices bacon
- 1 medium zucchini
- 1 cup cherry or grape tomatoes
- 1 cup (4 oz) mozzarella cheese
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp dried basil
- 1/4 - 1/2 tsp kosher salt
- 1/2 can artichoke hearts
Instructions:
Prep:
--
1. Cook the rice according to package directions.
2. While the rice is cooking, cook the bacon in a pan. Drain bacon slices on a paper towel, then chop.
3. Prepare the veggies: slice the zucchini into 1/4" coins, and slice the tomatoes in half.
4. Shred the mozzarella and set aside.
To Cook:
--
1. Preheat oven to 375 degrees F.
2. Add chicken to a ceramic or glass 9 X 13 casserole dish. Season both sides with the basil and kosher salt. Top with zucchini, cherry tomatoes, and artichokes. Sprinkle the mozzarella cheese on top.
3. Bake for 20-30 minutes, or until chicken is cooked through and registers an internal temperature of 165 degrees F. Top with chopped bacon.
4. Divide chicken dish evenly between four plates or meal prep containers, followed by the rice. Enjoy! Leftovers will keep in fridge in an airtight container up to 4 days.
Web-search for " Baked Italian Chicken Thighs and Vegetables Julia's Album " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
June 9, 2023
Italian Chicken and Veggies - easy and healthy one-pan dinner. The clean-up is a breeze! Tender and moist chicken is seasoned with basil and packed with flavor. Tomatoes, artichokes, and zucchini add color. Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe. Pairing this high-protein chicken and veggie dish with a serving of brown rice adds a little extra fiber to the mix too.
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
Nutrition facts:
581 calories
52 g protein
581 calories
52 g protein
Ingredients:
- 1 cup uncooked brown rice
- 6 slices bacon
- 1 medium zucchini
- 1 cup cherry or grape tomatoes
- 1 cup (4 oz) mozzarella cheese
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp dried basil
- 1/4 - 1/2 tsp kosher salt
- 1/2 can artichoke hearts
Instructions:
Prep:
--
1. Cook the rice according to package directions.
2. While the rice is cooking, cook the bacon in a pan. Drain bacon slices on a paper towel, then chop.
3. Prepare the veggies: slice the zucchini into 1/4" coins, and slice the tomatoes in half.
4. Shred the mozzarella and set aside.
To Cook:
--
1. Preheat oven to 375 degrees F.
2. Add chicken to a ceramic or glass 9 X 13 casserole dish. Season both sides with the basil and kosher salt. Top with zucchini, cherry tomatoes, and artichokes. Sprinkle the mozzarella cheese on top.
3. Bake for 20-30 minutes, or until chicken is cooked through and registers an internal temperature of 165 degrees F. Top with chopped bacon.
4. Divide chicken dish evenly between four plates or meal prep containers, followed by the rice. Enjoy! Leftovers will keep in fridge in an airtight container up to 4 days.
Web-search for " Baked Italian Chicken Thighs and Vegetables Julia's Album " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
June 9, 2023
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