Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté bell peppers and onions until softened (about 5 minutes).
- Add chicken breasts, seasoning with garlic powder, paprika, thyme, salt, and pepper. Sear until golden brown (3-4 minutes per side).
- Stir in uncooked rice and chicken broth; mix thoroughly.
- Transfer to a baking dish, cover with foil, and bake for 30-40 minutes. Remove foil during the last 10 minutes for crispy chicken skin.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg