prep time
cook time
servings
WHAT YOU'LL NEED
 |
||
| Minute Rice® Premium Instant Long Grain White Rice | ||
| 1 1/2 cups | ||
| 7 to 10 |
boneless and skinless chicken thighs |
|
| 2 to 3 cups |
vegetables, cut into small pieces |
|
| 1 clove |
garlic, diced (you may add to the veggies) |
|
| 2 cups |
chicken broth |
|
| 3 tbsp |
sauce for the chicken (BBQ, Teriyaki or something else) |
|
| Chicken marinade: | ||
| 3 tbsp |
olive oil |
|
| 1 tbsp |
thyme |
|
|
Salt and pepper, to taste |
||
INSTRUCTIONS
|
Step 1: In a bowl, combine all ingredients for the marinade. Add the chicken and make sure the mixture is evenly distributed over the thighs. Set aside. |
|
Step 2: Prepare the vegetables. This is a great opportunity to use any leftover veggies in your fridge. Myself, I like using a combination of peppers, zucchini, broccoli and onions. |
|
Step 3: Brown chicken in a pan, over medium heat (approximately 2 minutes each side). Set aside on a plate. |
|
Step 4: Add vegetables to the pan. Cook for approximately 1 minute. |
|
Step 5: Stir in the rice, next add the bouillon. Make sure the entire pan is covered. |
|
Step 6: Place chicken on top of the rice. |
|
Step 7: Spoon a portion of your favourite sauce onto each piece of chicken. |
|
Step 8: Cover. |
|
Step 9: Allow to marinate for 20 minutes. |
|
Step 10: Enjoy with a nice salad! |
MORE ABOUT THE AUTHOR
Jaime Damak
Jaime is a busy parenting and lifestyle blogger based in Quebec. Inspiration for her articles comes from her daily life as a parent. She regularly comes up with creative and exciting meals, and while she loves food, she doesn’t always have the time to prepare dinner from scratch! She shares her dinnertime solutions, ideas and reviews (often with videos) on her blog jesuisunemaman.com.
MORE ABOUT THE AUTHOR
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