Lunch
Roasted Chicken, Cucumber Salad, and Rice
| Total time:
| Prep:
| Cook:
| Servings:
|
| 60 min |
10 min |
50 min |
5 |
Dietary Restrictions
Gluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-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
-
Preheat the oven to 350 degrees F / 176 degrees C.
-
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.
-
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.
-
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
| Nutrient |
Amount |
| 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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