This tasty and nutritious one pot family friendly meal will be a hit in your household! I reduced the rice and added in extra cauliflower rice to boost the fibre (and also a great way to sneak in more vegetables). Serve with extra greens.
Ingredients (4 serves)
4-6 chicken thigh fillets (boneless)
4 tbsp olive oil
1 cup basmati or brown rice
2.5 cups chicken broth/ stock
4 cloves garlic, chopped finely
3 carrots, chopped into small chunks
1/2 head cauliflower, grated
1 small head broccoli, chopped into florets
Parsley or coriander to garnish
For the Spice
1.5 tbsp smoked paprika
1 tsp garlic powder
1 teaspoon salt
1 tbsp ground cumin
1 teaspoon chilli powder
1 tbsp coriander
In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.
Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
Drizzle a large skillet with remaining 2 tablespoons of oil and bring to medium heat. Saute the garlic, carrots for 3-5 minutes until slightly cooked. Put aside then add the chicken thighs and cook for 2-3 minutes each side (just brown them, don't fully cook them). Transfer to a plate.
Add rice, chicken broth, 1/2 lemon juice, broccoli florets, cauliflower rice, carrots & garlic and remaining seasoning mix. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
Garnish with lemon slices and freshly chopped coriander or parsley and serve immediately.