Broiled Chicken Thighs & Mushrooms with Creamy Zucchini-Parmesan Rice

Directions

1. 1) Rinse the zucchini and chives, then dry them before use.
2. 2) Rinse the basmati rice in a strainer under cold water until the water runs clear, then drain and transfer to a medium saucepan. Add broth, salt, and garlic powder; bring to a boil over high heat.
3. 3) While the broth heats, trim the zucchini and grate it coarsely.
4. 4) When the broth boils, add the zucchini to the pot, stir, cover, and reduce heat to low. Simmer until most of the liquid is absorbed, about 18 minutes, then remove from heat and keep covered for 5 minutes.
5. 5) Preheat the oven broiler to high and position the rack in the upper third.
6. 6) Pat the chicken dry and spread it on a baking sheet; add the mushrooms to the sheet.
7. 7) Drizzle with olive oil, season with pepper, cayenne, salt, and garlic powder, and toss to coat; spread everything in a single layer.
8. 8) Broil, flipping halfway, until the chicken is cooked through and the mushrooms are golden, about 10 minutes; remove from the oven.
9. 9) Finely chop the chives and grate the Parmesan.
10. 10) When the zucchini rice is done, stir in the chives and Parmesan until combined.
11. 11) Divide the zucchini-parmesan rice and the chicken with mushrooms between plates and serve.