Description
A delicious one-pan baked chicken and rice dish that is easy to prepare and packed with flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 cup low-sodium soy sauce
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with nonstick spray.
- Season the chicken breasts with salt, pepper, garlic powder, and thyme, then place them in the baking dish.
- Evenly distribute uncooked rice around the chicken.
- In a bowl, combine chicken broth and soy sauce; pour over the chicken and rice.
- Add chopped bell peppers and onions on top.
- Cover with aluminum foil and bake for 45-50 minutes until fully cooked.
Notes
- This dish pairs well with a side salad or steamed vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breast with rice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg