Spicy Roasted Chicken with Cilantro-Lime Rice and Garlic-Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• Chicken:
• 6 bone
• in, skin
• on chicken thighs
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil Rice:
• 1 cup jasmine rice
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• Zest and juice of one lime
• Salt to taste Asparagus:
• 1 lb fresh asparagus, trimmed
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together paprika, cumin, garlic powder, salt, and pepper. Rub the spice mixture onto the chicken thighs.
3. Heat olive oil in an oven safe skillet over medium heat. Add chicken thighs skin side down and cook until browned, about 5 minutes per side.
4. Transfer skillet to oven and roast for 20 25 minutes or until cooked through and skin is crispy. Remove from oven and let rest.
5. In a medium saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low, cover, and cook for about 18 minutes or until all liquid is absorbed.
6. Fluff rice with a fork, then stir in cilantro, lime zest, lime juice, and salt to taste. Cover and set aside.
7. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
8. In a large bowl, toss asparagus, garlic, olive oil, salt, and pepper. Spread on the prepared baking sheet in a single layer.
9. Roast for 10 15 minutes or until tender and slightly charred.

Chef’s Insight

The combination of smoked paprika, cumin, and garlic powder gives the chicken a deep, rich flavor that pairs beautifully with the light, zesty rice and the garlicky asparagus.

Notes

This recipe is perfect for a Paleo diet, as it avoids grains and legumes while incorporating healthy fats from the olive oil and proteins from the chicken and asparagus.