Hidden Zucchini Rice and Chicken

This post contains affiliate links, if you have any questions please visit my full Disclosure Page.

This all began when little tot over here decided to go on a veggie strike. You may be smart little man but I’m smarter and I know the way to your stomach, muffins and rice! In honor of the veggie strike that we sometimes have going on, I bring you hidden zucchini rice, and the chicken that comes a long with it is tasty too!

I am sure all moms can agree that when our children decide to quite eating entire food groups sometimes two at a time that we begin to worry (even though our friendly pediatricians tells us not to). I’m a first time mom so I worried, and went on mission hidden veggies!!! We tried a few muffins with hidden zucchini, carrots, broccoli, pumpkin. Some were good but some had odd textures, and because I am a mom I didn’t make note of the ones I liked and didn’t like.

This led me to be a little hesitant to head down the muffin path again combined with the fact that he really hasn’t shown as much excitement towards muffins lately. He didn’t even want the scrumptious Blueberry Muffins that I raved about two weeks ago, maybe he read into me not wanting to share them. I decided to try and find main courses with vegetables hidden within things he likes to eat, in this case rice. He is not a picky eater per se but he definitely shows more interest in certain foods over others. Rice was something he wouldn’t put up a fight for, but he would definitely eat some other things before eating it.

Tonight “Mommy this is DELICIOUS”

Print Recipe
Hidden Zucchini Rice with Chicken
The meal I make for my toddler when he refuses to eat his veggies. Hidden in that nice and flavorful fluffy rice, ZUCCHINI!
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400°F
  2. Mix together the salt, pepper, 1/2 tsp. garlic powder, paprika, dried basil, and dried oregano. Season the chicken thighs with this mixture and be sure they are evenly coated.
  3. Heat olive oil on high heat in an ovenproof pot and place the chicken thighs, skin-side down, in the hot oil. Cook about 3-4 minutes or until they become nice and browned. Flip to the other side and cook an additional 2-3 minutes. Remove to a plate.
  4. Grate the zucchinis either on a box grater or in your food processor.
  5. Add the grated zucchini into the pot, along with the rice, garlic powder, salt, pepper, and chicken broth. Bring this mixture to a boil.
  6. Once the above mixture reaches a boil, place the chicken on top and cover.
  7. Bake for 30 minutes or until the chicken's internal temperature reads 165°F.
Share this Recipe

Wouldn’t even touch his chicken before he finished his first serving of rice and asked for more! So I hope that this recipe helps you to hide zucchini in rice for your toddler, or maybe another picky family member of yours. If they aren’t there when you are making it, they will have absolutely NO IDEA that it is there, I might try sneaking other things in next time.

*** I should mention that another exciting thing about this meal is it can be cooked in one pot! I used an enameled cast iron Dutch oven type pot, like this Le Creuset Dutch Oven or this Lodge Dutch Oven, but just use one that can be used to cook on the stove-top and then be placed in the oven.

ENJOY!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Private: Hidden Zucchini Rice with Chicken

Print Recipe
Hidden Zucchini Rice with Chicken
The meal I make for my toddler when he refuses to eat his veggies. Hidden in that nice and flavorful fluffy rice, ZUCCHINI!
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400°F
  2. Mix together the salt, pepper, 1/2 tsp. garlic powder, paprika, dried basil, and dried oregano. Season the chicken thighs with this mixture and be sure they are evenly coated.
  3. Heat olive oil on high heat in an ovenproof pot and place the chicken thighs, skin-side down, in the hot oil. Cook about 3-4 minutes or until they become nice and browned. Flip to the other side and cook an additional 2-3 minutes. Remove to a plate.
  4. Grate the zucchinis either on a box grater or in your food processor.
  5. Add the grated zucchini into the pot, along with the rice, garlic powder, salt, pepper, and chicken broth. Bring this mixture to a boil.
  6. Once the above mixture reaches a boil, place the chicken on top and cover.
  7. Bake for 30 minutes or until the chicken's internal temperature reads 165°F.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *