Roasted Chicken, Cucumber Salad, and Rice
Lunch

Roasted Chicken, Cucumber Salad, and Rice

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Total time
60 min
Prep
Prep
10 min
Cook
Cook
50 min
servings
Servings
5
cuisine
Cuisine
Mediterranean
age_category
Age Category
1y and up
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Dietary Restrictions

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

Ingredients

1 Pound
chicken thighs
4 Tablespoon
olive oil
1 Teaspoon
salt
1/2 Teaspoon
black pepper
1 Teaspoon
garlic powder
1 Teaspoon
paprika
1/2 Teaspoon
cumin
1/2 Teaspoon
turmeric
2 Cup
basmati rice
4 Cup
water
1 Teaspoon
olive oil
1/2 Teaspoon
salt
1/4 Teaspoon
black pepper
1/4 Teaspoon
cumin
1/4 Teaspoon
turmeric
1/2
cucumber
1/4 Cup
greek yogurt
3 Tablespoon
dill
1/2
lemon
1 Tablespoon
olive oil
1/2 Teaspoon
salt
1/4 Teaspoon
black pepper
1 Teaspoon
garlic powder
2
cucumber

Directions

Step 1
Preheat the oven to 350 degrees F / 176 degrees C.
Step 2
Add the chicken to a baking dish. Season with olive oil, salt, pepper, garlic powder, paprika, cumin, and turmeric. Place in the oven and bake for 50 minutes.
Step 3
While the chicken is baking, get started on the rice. Add the rice, water, olive oil, salt, pepper, turmeric, and cumin to a pot. Stir until combined. Cover the pot and cook over medium-low heat for 20 minutes. Once done, remove from heat and let rest, covered, for 10 more minutes. After 10 minutes, uncover the pot and fluff the rice with a fork.
Step 4
To make the cucumber salad, start by making the dressing. Peel the cucumber and grate it into a bowl using a cheese grater.

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Nutrition Facts per Serving

Calories
554 kcal
Fat
20 g
Carbohydrates
68 g
Protein
26 g
Fiber
3 g
Sugar
3 g
Sodium
1041 mg
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