non-veg
⏳ Prep Time: 60 minute
06 Sep 2019
585 kcal
50 gm
40 gm
25 gm
200 gms chicken thighs.
30gms rice .
200 gms assorted veggies (onion / carrot / beans / mushroom).
20 gms olive pomace oil.
1/4 tsp dark soya sauce
1/2 tsp black pepper
3 cloves crushed garlic
1 tsp garlic powder
1/4 tsp red chilli powder
Salt to taste
For the chicken thighs - marinate gms chicken with / tsp chilli powder, tsp garlic powder, crushed garlic, / tsp black pepper powder & gms olive oil. Keep it overnight or minimum hrs to allow the meat to tenderise. Pre Heat an oven at degree celsius for mins. Place a foil sheet on a baking tray and on top of it the grill tray. Place the chicken thighs on the grill tray and bake for mins on one side at degrees. Turn and bake the other side for mins. Check if chicken is done else bake for another - min.
For the rice - while the chicken is cooking, Boil the rice and keep it ready. Heat gms oil in a pan and add the assorted veggies. Season with salt and let it cook on a low flame, once the raw smell is gone, add / tsp black pepper powder, / tsp soya sauce mix well. Then add the rice and mix well again, let it fry for mins and then remove from the flame. Serve with the chicken.
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