Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 ½ cups low-sodium chicken broth
- 1 cup chopped bell peppers
- 1 medium onion, chopped
- 2 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Pat the chicken breasts dry and season with salt, pepper, garlic powder, and paprika.
- In a skillet over medium heat, sauté the onions and bell peppers in olive oil until soft, about 5 minutes.
- Spread uncooked rice evenly in the baking dish. Pour in the chicken broth and stir gently.
- Place seasoned chicken on top of the rice mixture without overlapping.
- Cover with foil and bake for 45-50 minutes until chicken reaches an internal temperature of 165°F (74°C) and rice absorbs all liquid.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the dish (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg