| 7 | 130 | 390 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 2 h | 6 |
| 1 kg | Chicken thighs, boneless, skinless (raised without antibiotics) |
| 1 1/2 cup | Brown rice, long-grain, dry (organic (basmati is good)) |
| 3 cup | Water, filtered |
| 1 1/2 tsp | Himalayan sea salt |
| 3/4 tsp | Black pepper |
| 3/4 tsp | Garlic powder |
| 3 tsp | Italian herb seasoning, McCormick (salt-free (Bragg's is a good brand)) |
Spread uncooked rice in bottom of 13 x 9 x 2 baking pan. Mix seasons in a glass measuring cup, and add 3 cups hot water to mix. Pour over rice, and stir to distribute spices. Lay chicken pieces on top of rice in single layer. Optional: sprinkle each piece with salt and pepper. Cover pan tightly with aluminum foil, and bake in preheated 325-degree oven for 2 hours. Remove foil and check for doneness.
Serve with a green salad and steamed broccoli.
| Grain | 1.5 |
| Meat | 2.1 |
