Ingredients
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- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and paprika. Sear the chicken for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.
- Cook Vegetables: In the same skillet, add diced onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Combine Ingredients: In a large baking dish, combine the rice, chicken broth, sautéed onions, garlic, and frozen mixed vegetables. Stir to combine.
- Add Chicken: Nestle the seared chicken breasts on top of the rice mixture.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the rice is tender.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy it hot, garnished with fresh herbs if desired.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Serving Size: 4
- Calories: 350kcal
- Fat: 10g
- Carbohydrates: 40g
- Protein: 30g