Grilled Chicken Thighs with Wild Rice and Roasted Carrots

Name: Grilled Chicken Thighs with Wild Rice and Roasted Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 7 oz Chicken thighs skinless (about 198.5 grams); 1.5 cups cooked Wild rice (about 360 grams); 2 cups roasted Carrots (about 480 grams); 1.5 tbsp Olive oil

1296 kcal · 45 g protein · 15 minutes · 1 servings

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Grilled Chicken Thighs with Wild Rice and Roasted Carrots

This hearty and nutritious meal features tender grilled chicken thighs paired with nutty wild rice and sweet roasted carrots. The olive oil adds a rich flavor and helps bring the dish together for a satisfying, balanced plate.

1296 kcal 45 g protein 15 minutes

Ingredients

Chicken thighs skinless 7 oz
Wild rice 1.5 cups cooked
Carrots 2 cups roasted
Olive oil 1.5 tbsp

Method

Preheat oven and prepare carrots. Preheat your oven to 400°F (200°C). Peel the carrots and cut them into evenly sized sticks or rounds to ensure they roast evenly. Place the carrots on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Spread them out in a single layer.
Tip: Cut carrots into similar sizes so they cook evenly.
Roast the carrots. Place the baking sheet with carrots in the preheated oven. Roast for 30-35 minutes, turning halfway through, until carrots are tender and slightly caramelized.
Tip: Check carrots at 30 minutes and roast longer if needed for desired tenderness.
Prepare the chicken thighs. While the carrots roast, pat the chicken thighs dry with paper towels. Rub them with the remaining 0.5 tablespoon of olive oil and season lightly with salt and pepper if desired.
Tip: Drying the chicken helps achieve a better sear.
Grill the chicken thighs. Heat a grill pan or outdoor grill to medium-high heat. Place chicken thighs on the grill and cook for about 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and the outside is nicely browned.
Tip: Use a meat thermometer to ensure chicken is safely cooked.
Heat the wild rice. If your wild rice is pre-cooked and cooled, warm it gently in a microwave or on the stovetop with a splash of water to prevent drying out.
Tip: Cover the rice while reheating to keep it moist.
Plate and serve. Arrange the grilled chicken thighs on a plate alongside the roasted carrots and warm wild rice. Drizzle any remaining olive oil over the rice or vegetables if desired. Serve immediately.
Tip: Add fresh herbs like parsley for a fresh finish if you like.

Pro tips

Use a meat thermometer to check chicken doneness for safety and juiciness.
Roasting carrots at a high temperature brings out their natural sweetness.