This plate is packed with flavor, color, and all the good stuff. Juicy oven-roasted chicken leg, bell pepper-loaded rice, creamy avocado slices, and a crisp side salad make this a solid go-to for lunch or dinner. Comfort food done clean!
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For the Chicken:
1 whole chicken leg quarter (thigh + drumstick)
1 tbsp olive oil
Β½ tsp smoked paprika
Β½ tsp garlic powder
Β½ tsp onion powder
ΒΌ tsp cumin
Salt & pepper to taste
For the Veggie Rice:
Β½ cup cooked white rice
ΒΌ cup chopped bell peppers (red, yellow, orange mix)
1 tsp olive oil
Pinch of salt
For the Salad:
Β½ cup chopped romaine or lettuce
Β½ tomato, sliced
ΒΌ avocado, sliced
Optional: squeeze of lime or dash of olive oil
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Roast the Chicken:
Preheat oven to 400Β°F (200Β°C).
Rub chicken leg with oil and seasoning mix.
Bake on a tray for 35β40 minutes until skin is crisp and juices run clear.
Make the Veggie Rice:
Heat a pan with olive oil, sautΓ© chopped bell peppers for 2β3 minutes.
Add in cooked rice and a pinch of salt. Stir to combine and heat through.
Prep the Salad:
On the side, arrange lettuce, tomato slices, and fresh avocado.
Optional: finish with a squeeze of lime or drizzle of oil.
Assemble the Plate:
Add the crispy roasted chicken leg, veggie rice, and fresh salad to your plate. Dive in while itβs hot!
Prep Time: 10 min
Cooking Time: 40 min
Total Time: 50 min
Kcal: ~600
Servings: 1