Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup chopped fresh bell peppers (red, yellow, or green)
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Sauté onions and bell peppers until soft.
- Stir in minced garlic and cook for about one minute.
- Push veggies aside; add seasoned chicken breasts. Sear each side until golden-brown (about 5 minutes per side).
- Add rinsed rice and chicken broth to the skillet; mix gently.
- Sprinkle oregano and basil over the mixture; season with salt and pepper.
- Cover tightly with a lid or aluminum foil and bake for 25-30 minutes until all liquid is absorbed.
- Let rest for five minutes before serving.
Notes
- Substitute turkey for chicken if desired or add seasonal vegetables like zucchini.
- For added freshness, garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg