Charred Lemon Chicken Thighs
Broccoli-Tomato Rice
Ingredients
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 2 lemons, halved crosswise
- 2 Tbsp butter, cubed
- 3 Tbsp minced garlic
- ½ cup white wine (or use gluten-free chicken broth)
- 3 Tbsp capers
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side. Remove chicken from skillet; keep warm.
- Place lemons, cut sides down, in skillet; cook 2 minutes or until browned. Remove from skillet.
- Add butter and garlic; cook 30 seconds. Stir in wine, scraping skillet to loosen browned bits. Return chicken to skillet, and stir in capers. Cook 2 to 3 minutes or until chicken is done and sauce is slightly thickened.
- Return lemons to skillet; sprinkle with parsley.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 1 cup quartered grape tomatoes
- 2 Tbsp olive oil
- ½ tsp garlic powder
- 2 (8.8-oz) pouches gluten-free microwavable brown rice
Side Dish Instructions
- Preheat oven to 425°F. Combine broccoli, tomatoes, oil, garlic powder, and desired amount of salt and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until browned and tender.
- Meanwhile, cook rice according to package directions. Toss rice with broccoli mixture.
Gluten Free Meal Plan
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