Savory Chicken Thighs with Broccoli and Brown Rice

This delightful dish features tender chicken thighs marinated in a savory blend of garlic and soy sauce, served over a bed of nutty brown rice and vibrant steamed broccoli. The combination of textures and flavors makes it a satisfying meal that balances nutritional value with deliciousness, perfect for a wholesome dinner option.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups brown rice
• 4 cups broccoli florets
• 2 eggs
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine minced garlic, soy sauce, olive oil, ground black pepper, salt, and grated ginger. Add the chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes.
2. While the chicken is marinating, cook the brown rice according to package instructions.
3. In a large skillet, heat a little olive oil over medium heat. Remove the chicken from the marinade and place it skin-side down in the skillet. Cook for about 5-7 minutes until the skin is golden brown, then flip and cook for an additional 5-7 minutes.
4. Cover the skillet and reduce the heat to low. Cook for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5. While the chicken is cooking, steam the broccoli florets until tender, about 5-7 minutes.
6. In a separate small pan, scramble the eggs until fully cooked. Season with salt and pepper to taste.
7. To serve, place a generous scoop of brown rice on each plate, top with a chicken thigh, a portion of steamed broccoli, and a sprinkle of scrambled eggs. Drizzle with sesame oil and garnish with chopped green onions.