I eat a lot of chicken and rice! It is my favorite, but I also like to find healthy ways to change it up. I have made and eaten this same recipe for the last month and haven't tired of it yet. As a matter of fact, I just made some more for my business trip to NJ, tomorrow.
The best part about this recipe is that its super easy and quick to make, and super quick clean-up! Please let me know what you think about this recipe and what revisions you made, if any.
Servings | Prep Time | Cooking Time |
4 servings | 5 minutes | 30 minutes |
Ingredients:
4 boneless skinless chicken breasts Coconut oil spray Garlic Salt to taste (or about 1 tsp) Lemon Pepper to taste (or about 1 tbsp) Italian Seasoning to taste (or about 1 tbsp) Salt & Pepper to taste
Rice:
1 cup uncooked Jasmine rice
2 1/2 cups Chicken bone broth
Juice of 1 small lemon (or 1 tbsp)
Italian Seasoning to taste (or about 1 tbsp)
Directions:
Preheat oven to 350℉.
Season both sides of the chicken with garlic salt, lemon pepper, Italian seasoning and salt & pepper.
Add uncooked rice, lemon juice, Italian seasoning, and bone broth to an ovenproof pot (iron skillet or dutch oven). Turn burner up to high. Bring to a boil.
While rice is warming, spray skillet with coconut oil spray and cook chicken for 5-minutes on each side.
Add the chicken to the pot of rice. Cover. Cook in oven for 25 minutes.