Salsa and Mozzarella Chicken Legs

Informations supplémentaires

35 min. | 835 kcal | easy | Family | 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