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2 Serves
73 Mins
42 g
48 g
11 g
Preheat your oven to 190°C and prepare the rice in a rice cooker.
Ingredients, vitamins, and health benefits
White Rice
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TunisianVitamin E
4 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
98 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
692 mg / 1,250 mgPotassium
1180 mg / 4,700 mgSodium
1554 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
12 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
595 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Season the chicken thighs generously with salt, black pepper, and mixed herbs on a cutting board.
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken until golden brown on both sides.
Transfer the skillet to the oven and roast the chicken for 20-25 minutes until fully cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before slicing.
Assemble the bowls by portioning the cooked rice and adding the sliced chicken and your choice of steamed vegetables.
Chicken Thighs
Salt
Black Pepper
Mixed Herbs
Mixed Vegetables
Olive Oil
Vitamin A
898 µg / 900 µgVitamin C
23 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
98 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
692 mg / 1,250 mgPotassium
1180 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
595 mg / 300 mgCaffeine
0 mgNet Carbs
4
g13
g12
g
Zinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
74 µg / 55 µgAlcohol
0 g