Lunch
Chicken with Rice, Beans and Veggies (No Salt)
| Total time:
| Prep:
| Cook:
| Servings:
|
| 60 min |
10 min |
50 min |
8 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
4
Cup
water
-
1
garlic clove
-
1
bay leaf
-
4
chicken thighs
-
1
Tablespoon
olive oil
-
1
Teaspoon
paprika
-
1
Teaspoon
cumin
-
1
Teaspoon
garlic powder
-
1 3/4
Cup
water
-
1
Cup
basmati rice
-
4
Cup
broccoli
-
8
Ounce
black beans dry
Directions
-
Place the beans, water, garlic, and bay leaf in a pot. Bring to a boil and cook for 4 hours or until soft. Check the pot frequently to see if the beans need more water, so they do not stick to the pot. Remove the bay leaf once done cooking. You can also use low sodium canned beans for this if you do not want to cook beans from scratch.
-
While the beans are cooking make your chicken thighs. Pre heat the oven to 375 degrees F. / 190 degrees C. Add the chicken to a baking tray and drizzle with some olive oil, paprika, cumin, and garlic powder. Bake for 50 minutes, once done let rest for 10 minutes. Then remove skin and shred with a fork.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 336 kcal |
| Fat
| 7 g |
| Carbohydrates
| 41 g |
| Protein
| 28 g |
| Fiber
| 6 g |
| Sugar
| 1 g |
| Sodium
| 118 mg |
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