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Chicken And Rice Oven Recipe: A Delicious One-Pan Meal

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Oven Baked Chicken and Rice RecipeTin Eats
Oven Baked Chicken and Rice RecipeTin Eats from www.recipetineats.com

Description

This chicken and rice oven recipe is a simple, yet delicious one-pan meal that is perfect for any occasion. It combines juicy chicken breasts, fluffy rice, and flavorful vegetables, all cooked together in the oven to create a mouth-watering, comforting dish that will leave you wanting more. The best part? It's easy to make and requires minimal effort, making it perfect for busy weeknights or lazy weekends.

Prep Time

The prep time for this dish is minimal, taking only about 15 minutes to prepare all the ingredients and get them ready for cooking.

Cook Time

The cook time for this chicken and rice oven recipe is approximately 1 hour, making it a great option for a busy weeknight or a lazy weekend meal.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 1 can diced tomatoes, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 bell pepper, chopped
  • 1 cup frozen peas

Equipment

  • Large baking dish
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Can opener
  • Large mixing bowl

Method

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine the uncooked rice, diced tomatoes, chopped onion, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper.
  3. Add the chicken broth and olive oil to the mixing bowl and stir until all ingredients are well combined.
  4. Pour the rice mixture into a large baking dish and spread it evenly across the bottom of the dish.
  5. Place the chicken breasts on top of the rice mixture, making sure they are evenly spaced apart.
  6. Top the chicken breasts with the chopped bell pepper and frozen peas.
  7. Cover the baking dish with aluminum foil and place it in the oven.
  8. Bake for 45 minutes, then remove the aluminum foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
  9. Remove the baking dish from the oven and let it cool for a few minutes before serving.
  10. Enjoy your delicious chicken and rice oven meal!

Notes

  • You can substitute the chicken broth with vegetable broth or water if you prefer.
  • If you don't have dried herbs, you can use fresh herbs instead.
  • If you want to add more vegetables to the dish, feel free to do so. Carrots, zucchini, and corn are great options.
  • You can also top the dish with shredded cheese or breadcrumbs for added flavor and texture.

Nutrition Info

This chicken and rice oven recipe serves 4 people and contains approximately:
  • Calories: 450
  • Protein: 35g
  • Carbohydrates: 45g
  • Fat: 12g
  • Fiber: 4g

Recipe Tips

  • Make sure to use a large enough baking dish to hold all the ingredients.
  • Don't skip the aluminum foil cover, as it helps to keep the chicken moist and the rice from drying out.
  • If you prefer your chicken to be more crispy, you can remove the aluminum foil cover for the last 15-20 minutes of cooking.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.

Overall, this chicken and rice oven recipe is a perfect meal for busy weeknights or lazy weekends. It's easy to prepare, requires minimal effort, and is packed with flavor and nutrients. Give it a try and enjoy a delicious one-pan meal that will leave you satisfied and happy!


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