Baked Chicken Thighs with Vegetable Salad and Rice is a delightful dish that combines succulent chicken, vibrant vegetables, and wholesome rice. This recipe is perfect for a family dinner or a meal prep option for the week, offering a balance of flavors and nutrients that everyone will enjoy. Let’s dive into the details of creating this savory meal that is sure to please your taste buds!
Ingredients
- 3 chicken thighs
- Salt, to taste
- Black pepper, to taste
- 15 ml olive oil
- 50 ml soy sauce
- 2 garlic cloves, minced
- 1 teaspoon zira (caraway seeds)
- 2 teaspoons Italian herbs
- 1 teaspoon cumin
- 1 cup rice
- Water (for cooking rice)
- 1 cucumber, diced
- 1 tomato, diced
- 1 bell pepper, diced
- 2 green onions, sliced
- Fresh parsley, chopped
- 15 ml olive oil
- 15 ml soy sauce
- 1 garlic clove, minced
- 1 teaspoon Provencal herbs
- Salt and black pepper, to taste
Directions
- Begin by seasoning the chicken thighs with salt and black pepper to enhance the flavor.
- In a mixing bowl, combine 15 ml olive oil, 50 ml soy sauce, 2 minced garlic cloves, zira, Italian herbs, and cumin. Stir the mixture until all ingredients are well incorporated, forming a marinade.
- Place the seasoned chicken thighs in a bowl or resealable plastic bag, and pour the marinade over them. Ensure the chicken is evenly coated. Seal the container and refrigerate for at least 1 hour or overnight for maximum flavor infusion.
- When ready to cook, bring a pot of water to a boil. Add a pinch of salt and then the rice. Cook for approximately 10-12 minutes, or until the rice is tender but not mushy. Once cooked, drain the rice and set it aside.
- In a large mixing bowl, combine the diced cucumber, tomato, bell pepper, and sliced green onions. Toss in the chopped parsley for added freshness.
- In a separate bowl, whisk together 15 ml olive oil, 15 ml soy sauce, 1 minced garlic clove, Provencal herbs, salt, and black pepper. Pour this dressing over the salad and toss everything together to coat well.
- Preheat your oven to 180 degrees C (360 degrees F).
- Line a baking tray with parchment paper or lightly grease a baking dish. Place the marinated chicken thighs on the tray and bake in the preheated oven for 20-25 minutes, or until the chicken is golden and fully cooked through.
- To serve, plate the baked chicken thighs over a warm bed of rice, complemented by a generous serving of the vegetable salad either on the side or spooned over the chicken.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes (including marination time)
Servings: 2
Nutrition Info: Approx. 450 calories per serving.
How to serve
Baked Chicken Thighs with Vegetable Salad and Rice can be served warm for the best experience. Consider garnishing the dish with extra fresh parsley or even some lemon wedges for an added zest. This meal can be enjoyed on its own or paired with your favorite dipping sauce for the chicken. The vibrant salad not only adds a crunchy texture but also complements the savory chicken perfectly, making it an ideal dish for family gatherings or casual dinner parties.
FAQs
1. Can I use other parts of chicken for this recipe?
Yes, you can substitute chicken breasts or drumsticks, but adjust cooking times accordingly as they may cook at different rates.
2. How can I make the dish gluten-free?
Substitute soy sauce with a gluten-free alternative, such as tamari, to keep the recipe gluten-free without compromising flavor.
3. Can I prepare the salad in advance?
Absolutely! The salad can be prepared a few hours in advance. Just keep it covered in the refrigerator until you’re ready to serve.