Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and turmeric.
Step 3. Rub the chicken thighs with olive oil and lemon juice, then coat evenly with the spice mixture.
Step 4. Arrange the chicken on a baking sheet or roasting pan.
Step 5. Roast for 35–40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 6. While the chicken cooks, rinse the rice under cold water until the water runs clear.
Step 7. In a medium saucepan, bring the water and salt to a boil.
Step 8. Add the rice, reduce the heat to low, cover, and cook for 15–18 minutes until the water is absorbed.
Step 9. Remove the rice from the heat and let it rest, covered, for 5 minutes.
Step 10. Stir in the butter and fluff the rice with a fork.
Step 11. In a large bowl, combine the cabbage, lettuce, cucumber, tomato, and red cabbage.
Step 12. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper.
Step 13. Toss the salad with the dressing until lightly coated.
Step 14. Arrange a serving of rice on each plate and sprinkle with chopped parsley.
Step 15. Add the roasted chicken and a portion of salad alongside the rice.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store leftover chicken, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Rice can be reheated in the microwave with a splash of water to restore moisture.
The salad is best enjoyed fresh but can be stored undressed for up to 2 days.
Cooked chicken and rice may be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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