I like using skin-on chicken thighs because I quite enjoy eating chicken skin. You can use boneless, skinless chicken thighs for the recipe as well. The chicken will probably be cooked sooner, so check the chicken at the 20-minute mark when baking.
For the Rice
For the Chicken
For the Broccoli
NUTRITION INFORMATION: Amount for 1/4 of recipe with 3/4 cup cooked brown rice: Calories: 768, Total Fat 42.5g, Saturated Fat: 10.3g, Cholesterol: 189mg, Sodium: 1576mg, Total Carbohydrate: 58.4g, Dietary Fiber: 4.2g, Sugar: 16g, Protein 39.3g
Important note about the nutrition information: a lot of the fat from the chicken is rendered out during the cooking process, and you don’t actually consume all of the sauce used to cook the chicken. That’s why the nutrition information is a rough approximation.
*If you do not have sambal oelek, replace it with 2 teaspoons of rice vinegar and 1/4 teaspoon red pepper flakes. You can also use sriracha instead.