Description
This baked chicken and rice recipe is simple, comforting, and easy to make, requiring minimal effort and cleanup.
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
Use low-sodium broth and soy sauce to control salt levels. Ensure rice is tender before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg