This is a great way to use up your zucchini's you've been growing. You can also shred them and measure them in 2 Cups and bag them and store them in the freezer and pull out whenever you want to make this recipe. This is a huge hit among our whole family!
INGREDIENTS
5 Chicken Thighs
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2 Cups Grated Zucchini
1 C Rice
1/2 tsp Garlic Powder
Salt, to taste
Pepper, to taste
1 1/2 C Chicken Broth
INSTRUCTIONS
Preheat oven to 400 degrees F.
Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
On high, heat olive oil in an ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
Grate both zucchinis with a box grater.
Add the grated zucchini into a pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temp reads 165 degrees F. I usually go off temp, and it seems to cook faster than 30 minutes.
Remove chicken and broil 1-2 minutes to crisp skin even more (optional), I didn't even know this was a step until now...
Serve chicken on bed of rice mixture and enjoy!
