Lunch
Chicken with Rice, Beans and Veggies
| Total time:
| Prep:
| Cook:
| Servings:
|
| 25 min |
10 min |
15 min |
4 |
Dietary Restrictions
Gluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
1
garlic clove
-
1
bay leaf
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
4
chicken thighs
-
1
Tablespoon
olive oil
-
1
Teaspoon
paprika
-
1
Teaspoon
cumin
-
1
Teaspoon
garlic powder
-
1 1/4
Cup
water
-
1/2
Cup
basmati rice
-
1
Teaspoon
unsalted butter
-
2
Cup
broccoli
-
1/2
Teaspoon
salt
-
8
Ounce
black beans dry
-
4
Cup
water
Directions
-
Place black beans, water, garlic, salt, and bay leaf in a pot. Boil for 4 hours or until soft. Check often to see if they need more water so they wont dry out in the pot. Remove the bay leaf once done cooking. If you do not feel like cooking beans, you can also use rinsed low sodium canned beans for this.
-
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, garlic powder, salt and pepper. Bake for 50 minutes, once done let rest for 10 minutes and shred with a fork.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 581 kcal |
| Fat
| 14 g |
| Carbohydrates
| 60 g |
| Protein
| 54 g |
| Fiber
| 11 g |
| Sugar
| 2 g |
| Sodium
| 654 mg |
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