Baked Chicken Thigh Rice Bowl with Grapes

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1.5 cups long-grain white rice, uncooked
• 3 cups water or chicken broth
• 1 medium yellow onion, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 lb California Green Grapes, halved

Steps

1. Preheat oven to 375°F.
2. Season chicken thighs with salt, pepper, and garlic powder.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear chicken 3 minutes per side until golden.
4. Remove chicken. Add diced onion to pot, cook 2 minutes until softened.
5. Stir in uncooked rice and water. Nestle chicken thighs back into rice mixture.
6. Cover and transfer to oven. Bake 25 minutes until rice is tender and chicken is cooked through.
7. Serve rice bowls topped with chicken and fresh grapes on the side.