One Pan Chicken Rice and Veggie Bake

1. Trim and pat dry chicken thighs and season with olive oil, lemon juice, paprika, Italian seasoning, salt and pepper and set aside;
2. Chop shallots and cube zucchini;
3. Over medium heat, sauté chicken thighs until bronzed and set aside;
4. In the same pan add shallots and zucchini and cook until softened; add tomatoes, rice and chicken stock; adjust seasonings; bring to boil, add chicken thighs and cover;
5. Bake at 400 F for about 20 min and uncovered for 10 min or until the broth has evaporated and internal temperature of the chicken is at least 165 F;
6. Finish with more black pepper, basil leaves and enjoy!