Hidden Veggie Chicken & Rice

Here is what you’ll need! Hidden Veggie Chicken & Rice Servings: 5 INGREDIENTS 5 chicken thighs ½ teaspoon salt ¼ teaspoon pepper ½ teaspoon garlic powder ½ teaspoon paprika ½ teaspoon dried basil ½ teaspoon dried oregano 2 zucchinis, grated 1 cup rice ½ teaspoon garlic powder Salt, to taste Pepper, to taste 1½ cups chicken broth PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning. 3. On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot. 4. Grate both zucchinis with a box grater. 5. Add the grated zucchini into the po