Roasted Chicken With White Rice & Carrots

Nutrition (whole meal)

Calories

555 kcal

Protein

33.8g

Carbs

61g

Fat

18.7g

Fiber

5.6g

Meal type

dinner

Tag

Balanced

Ingredients

• Chicken Thigh, Roasted

  1 serving

  280 cal · 28g protein

• White Rice, Cooked

  1 cup

  205 cal · 4g protein

• Carrot, Cooked, large

  2 each

  70 cal · 2g protein

Preparation

1. Cook the white rice until tender and keep warm.
2. Season the chicken and sear in a hot pan to brown both sides.
3. Add carrots to the pan and transfer to oven or continue cooking until chicken reaches 165°F and carrots are tender.
4. Let the chicken rest briefly, then arrange chicken and carrots over the rice.
5. Spoon pan juices over the assembled plate and serve.