Crispy Chicken Skin Rice Bowl

Name: Crispy Chicken Skin Rice Bowl
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 chicken thighs; 2 cups rice; 1 lb sweet potato; 1 lb beet; 2 tablespoons olive oil; 2 garlic cloves; 1 teaspoon rosemary; 1/2 lemon; salt; black pepper

Pan-seared chicken thighs with crispy, golden skin served over fluffy rice with roasted root vegetables.

35 min · Comfortable · 580 cal · 44g protein · $2.50/serving · American

High-Protein Comfort Food

35minutes

4servings

580calories

44gprotein

$2.50per serving

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Ingredients (serves 4)

8 chicken thighs
2 cups rice
1 lb sweet potato
1 lb beet
2 tablespoons olive oil
2 garlic cloves
1 teaspoon rosemary
1/2 lemon
salt
black pepper

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Instructions

1
Preheat oven to 425°F.
2
Cut sweet potato and beet into 1-inch cubes. Toss with 1 tablespoon oil, minced garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
3
Heat 1 tablespoon oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook until skin is golden and crispy, about 10 minutes.
4
Flip chicken and cook for 5 more minutes until internal temperature reaches 165°F.
5
Cook rice according to package directions.
6
Divide rice among bowls, top with crispy chicken thighs and roasted vegetables. Squeeze fresh lemon over each bowl.