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Little Lunches
Chicken with Rice and Veggies
Dinner

Chicken with Rice and Veggies

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Total time
40 min
Prep
Prep
5 min
Cook
Cook
35 min
servings
Servings
4
cuisine
Cuisine
Latin
age_category
Age Category
1y and up
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Dietary Restrictions

Dairy-free
Gluten-free
Egg-free
Peanut-free
Tree-nut-free
Fish-free
Shellfish-free
Soy-Free
Pork-Free
Red meat-free
Sesame-Free

Ingredients

1/4 Cup
frozen peas
4
chicken thighs
4 Teaspoon
avocado oil
1 Teaspoon
garlic powder
1 Teaspoon
paprika
1/4 Teaspoon
salt
1/4 Teaspoon
black pepper
1 Tablespoon
avocado oil
1
carrot
1/2
onion
2 Cup
water
1 Cup
long grain white rice
1/4 Teaspoon
salt
2 Teaspoon
avocado oil
3 Cup
green beans

Directions

Step 1
Pre heat the oven to 400 degrees F. / 204 degrees C.
Step 2
Add chicken thighs to a baking tray and season with avocado oil, garlic powder, paprika, salt, and pepper. Bake the chicken for 35 minutes.
Step 3
While the chicken bakes, prepare the vegetable rice. Rinse the rice under running water until water runs clear. Set aside.

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Nutrition Facts per Serving

Calories
532 kcal
Fat
19 g
Carbohydrates
46 g
Protein
43 g
Fiber
4 g
Sugar
4 g
Sodium
496 mg

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