Yield 4 servings

Prep time

5 Min

Cook time

45 Min

Inactive time

30 Min

Total time

1 H & 20 M

If possible, remove the whole chicken from the fridge and let sit out for 30 minutes (remove the plastic wrap) so it cooks more evenly. The chicken might need to cook a bit longer if you skip this step.
Preheat oven to 450 degrees F.
Cook the chicken on the center rack for 45-55 minutes, checking after 45 minutes (skin will get dark and crispy) to see if the chicken has reached 160 degrees F (will continue to raise 5 degrees F while it sits) in the thickest part. Remove the chicken once it reaches that temperature and place on the counter (not on top of the oven) so it begins to cool. Let it rest for 5 minutes before cutting—you should reserve about 1/3 for the Moroccan Apricot Chicken Salad.
While chicken is cooking, around 30-35 minutes, begin the rice in a large pot with lid with olive oil and salt and cook according to the package. Reserve 1/2 of the rice for Mexican Beans, Rice, and Veggie Casserole.
On each plate, add a thin layer of spinach and top with rice, chicken, pomegranate seeds, Cilantro, and Green onions. Add a thin drizzle of Lemon Garlic Tahini Sauce before serving.

Calories

493

Fat

16 g

Sat. Fat

4 g

Carbs

53 g

Fiber

2 g

Net carbs

50 g

Sugar

3 g

Protein

33 g

Sodium

149 mg

Cholesterol

88 mg

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