Salsa and Mozzarella Chicken Legs
with cilantro lime brown rice and roasted vegetables over yogurt
Informations supplémentaires
35 min.
|
835 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Preheat the oven to 400°F. Place the chicken legs on a baking sheet lined with baking paper and pat them dry. Add some salt, some pepper and a little salsa on the chicken legs. Bake in the oven for 15-17 minutes.
2. Cook the rice
Bring a large pot of water to a boil. Pour in the rice and cook it semi-covered for 18-22 minutes or until the rice is tender. Drain, then mix with a drizzle of oil, the cilantro, some lime juice, some salt and some pepper.
3. Setup
Chop the cilantro. Cut the bell pepper and the onion into medium-sized pieces. Slice the zucchini.
4. Season the vegetables
In a large bowl, mix the onion, the zucchini and the bell pepper with a drizzle of oil, some salt and some pepper.
5. Add the vegetables
When the cooking time in step 1 is completed, remove the sheet pan from the oven. Add the vegetables to the pan and top the chicken with the mozzarella. Return the pan to the oven for 15-18 minutes.
6. Plate your dish
Serve the chicken with the remaining salsa, the rice and the vegetables on the yogurt. Let the children help themselves to their fill to develop their autonomy. Bon appétit!
2unitChicken Legs
140gBrown Rice
120mlMild Salsa
60gMozzarella
1unitZucchini(s)
0.5unitRed Onion(s)
1unitPepper(s)
1unitGreek Yogourt 2%
1unitCilantro
1unitLime
What you need
Sheet pan, Pot, Strainer, Bowls.
835 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
37g
57%
cholesterol
181mg
60%
fiber
7g
28%
protein
47g
saturated
12g
60%
sodium
832mg
35%
sugar
15g
trans
0g