Sheet Pan Chicken Thighs and Artichokes
Brown Jasmine Rice
Ingredients
- 1 lb bone-in, skin-on chicken thighs
- 1 (6.5-oz) jar marinated artichoke hearts
- 1 organic red bell pepper, thinly sliced
- ⅓ cup thinly sliced red onion
- ⅛ tsp salt
- ¼ tsp pepper
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Place chicken thighs in a large resealable plastic bag. Add artichoke hearts and liquid from jar. Seal bag, and chill 1 hour.
- Drain chicken and artichokes; discard marinade.
- Arrange chicken thighs on a rimmed baking sheet, skin side up.
- Arrange artichoke hearts, bell pepper, and onion around chicken; sprinkle with salt and pepper.
- Bake 35 to 45 minutes or until chicken is done and vegetables are tender; drizzle with lemon juice.
Side Dish Ingredients
- ⅓ cup brown jasmine rice, rinsed
- 1 clove garlic, minced
- 1 tsp olive oil
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Sauté garlic in hot oil in a small skillet over medium heat 2 minutes. Stir garlic and salt into hot cooked rice.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
425
|
129
|
554
|
| Fat (g) | 29 | 3 | 32 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 11 | 24 | 35 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 665 | 146 | 811 |
Clean Eating Meal Plan
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