Lemon Oregano Chicken Thighs with Bone Broth Rice Pilaf & Roasted Peppers
The perfect simple weeknight meal that feels so easy to make, easy to digest, and easy to enjoy!
This meal is packed with flavour, protein, fibre, and healthy fats making it the perfect brain boosting, gut loving Mediterranean inspired meal, that your body, mind, and soul will thank you for having <3
I love the combination of the chicken thighs with the bone broth rice pilaf as it feels ultra gut loving and the flavours compliment each other so well!
I typically serve this dish on a bed of arugula to be sure I’m getting in all the liver loving greens I possibly can. You could sub for whatever greens you have in the house or in season instead though. Crunchy romaine in the summer could work really well for a ultra refreshing option or massaged kale in the fall/ winter months would be great.
Why Chicken Thighs?
Just because chicken breasts are the most popular way to enjoy chicken – don’t sleep on chicken thighs! They are absolutely loaded with flavour, more affordable than chicken breasts, contain more brain boosting nutrients (like iron, b vitamins and zinc), and can be melt in your mouth tender and delicious.
Although chicken thighs are higher in fat – around here, we actually welcome in fat when it’s from whole food sources! In fact, did you know that our brains are 60% fat? We need healthy fats to thrive mentally!
Okay now it’s time to get enjoying this wildly delicious meal!
Ingredients:
For the Chicken Thighs:
- 2 x chicken thighs (approx. 500g total)
- Sea salt (to coat chicken thighs)
For the Lemon Oregano Marinade:
- 1/4 cup cold pressed olive oil
- Juice and zest of 1 lemon
- 1 clove garlic, minced
- 1 tsp oregano
- 1 tsp. sea salt
- 1 Tbsp. honey
- Fresh cracked black pepper (a few cracks)
For the Bone Broth Rice Pilaf:
- 1 Tbsp. olive oil
- 1 clove garlic
- 1 small white onion, finely diced
- 1 cup basmati rice
- 1 and 3/4 cup bone broth (I love the Kettle & Fire brand)
- 1/2 tsp. sea salt (plus more to taste)
- Juice and zest of 1/2 a lemon
For the Roasted Peppers:
- 2x bell peppers (any colour)
- 1 Tbsp. olive oil
- 1/4 tsp. oregano
- 1/8 tsp. cumin
- Pinch of sea salt
Optional Extras/ Garnishes:
- Handful of arugula
- Fresh dill
- Watermelon radish
- Sesame seeds
- My 5 ingredient lemon tahini sauce
- Edible flowers (if you want to be really extra!)
Instructions
- Prep the chicken: Lightly pat the chicken thighs dry with a paper towel. Then coat each chicken thigh with a generous sprinkle of sea salt, being sure you coat both sides evenly. Place the chicken thighs in a rimmed bowl or dish as you make the marinade
- Make your lemon oregano marinade: Combine all ingredients together in a jar with a lid. Place on the lid and then shake until well combined
- Marinate the chicken thighs: Pour the marinade over the chicken thighs and allow to sit for at least 30 minutes (if sitting longer than 30 minutes do so in the fridge). If you’re in a major time crunch even 10-15 minutes of marinating can help, but the more time, the better!
- Make your rice pilaf: preheat a dutch oven or large pot with a lid. Pre-heat the pot on medium high and generously coat with 1 Tbsp of olive oil. Once heated, add your finely diced onion and mix them throughout the oil. Then add your 1/2 tsp. sea salt. Allow the onion to saute until it becomes translucent and lightly browned. Then add your rice and allow to saute with the onions for 1 minute. After this, add your bone broth. Allow to come to a simmer and then place the lid on and simmer on low for 20-24 minutes. Check after the 20 minute mark and add in the lemon juice and zest and another small pinch of sea salt. If the rice is still quite moist looking continue to simmer until the water is absorbed. Once it looks like a nice fluffy texture – remove from heat and allow to sit for 10 minutes with the lid on. Then remove the lid and fluff with a fork before serving.
- Bake your chicken: Pre-heat your oven to 400F (convection). Once the chicken has finished marinating, place in an oven safe dish (with all the liquid/ marinade included). Bake for 20-25 minutes – until the top of the chicken thighs look nice and caramelized and the internal temperature at the thickest part of the meat reaches 165 F.
- Make your peppers: Chop your peppers into quarters (legth wise) ensuring you remove the seeds. Then chop each quarter in half (I do so lengthwise again) so your left with 8 pieces per pepper. Place the chopped peppers in a bowl and coat with olive oil, oregano, cumin, and pinch of sea salt. Pre-heat a pan (I like using a cast iron grill pan) with a drizzle of olive oil. Place peppers into the pan and allow to cook until they become slightly browned/ charred on the outside and are fork tender when you cut into them.
- Assemble your bowls/ plates: Once your rice is a nice and fluffy texture, your chicken is perfectly cooked through, and your peppers are are slightly charred and tender – it’s time to plate your dish! I like to place a base of arugula down on my plate, followed by the bone broth rice pilaf, then I add the chicken and peppers on top (see pic below). Garnish with anything your heart desires and ENJOY! xo
