Juicy zucchinis and white rice, delicious chicken thighs… what a perfect combination! Sprinkle with some cilantro and the dinner is ready!
An easy one pot dinner that will not disappoint you!
I got fresh zucchinis and cilantro from our local farmers market in Modesto. Love that place! Every Saturday i drive kids there and we always have a great time and leave with a lot of full bags!
Who doesn’t love one pot dinners? Easy, no mess and almost no dishes to clean. What a deal!
I cooked this one pot chicken thighs and zucchini rice for a dinner for a family of 4(me, my husband and 2 toddlers), and we had plenty leftovers for the lunch next day! It will also work great as a meal prep or a lunch to school or preschool( just cut the meat of the bone first).
One pot chicken thighs with zucchini rice
- 4-5 chicken thighs
- 2 medium zucchinis
- 1 cup uncooked white rice
- salt and pepper
- 2 cups vegetable broth or water
- olive oil for cooking
- chopped cilantro
- 3 cloves garlic
- 1/3 tspn oregano
- Season your chicken thighs with salt and pepper. Place them skin down into the heated pan with about 1 tspn of oil. Fry on medium high for about 3-5 minutes(don't let the skin burn). Once the skin is nice and crispy set thighs aside
- In the same, now empty skillet, sear sliced zucchinis( don't slice them too thin or they will be mushy) and chopped garlic, for couple minutes.
- Once zucchinis cooked, to the same pan add 2 cups of water or broth, about half a tspn of salt and oregano and rice. Mix well
- Carefully on top of rice put chicken thighs and cook on low with the lid closed for about 20 min, until the rice is cooked ( follow your rice cooking directions)
- When the rice is done, remove chicken from the skillet and stir the rice. (SEE NOTES) Place thighs back to the pan and sprinkle with chopped cilantro.
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