Makes 2 Servings
Macros: 409 Cal, Fat 11g, Carbs 37g, Fibre 2g, Protein 38g
Ingredients:
340 grams Chicken Thighs (boneless, skinless)
1 tsp Smoked Paprika (divided)
1/2 tsp Chili Powder (divided)
1/4 tsp Cumin (divided)
Sea Salt & Black Pepper (to taste)
1 tsp Extra Virgin Olive Oil
1/2 cup Brown Rice (long grain, dry)
1 cup Chicken Broth
Directions:
Place the chicken in a large bowl and season with half of the smoked paprika, half of the chili powder, half of the cumin, and salt and pepper. Mix well to combine.
Heat the oil in a large skillet over medium heat. Once hot, place the chicken in the skillet and cook for three to four minutes per side, until just browned. Remove the chicken and set aside.
Add the rice, broth, and remaining spices. Stir to combine and lower the temperature to low. Place the chicken on top of the rice and cover with a lid. Cook for 18 to 22 minutes, until the rice has absorbed most of the liquid and is cooked through.
Divide the rice and chicken evenly between plates. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately one cup of chicken with 1/2 cup of rice.
Additional Toppings: Serve with fresh cilantro or parsley on top, yogurt on the side or with fresh lemon wedges.
