Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 cup long-grain white or brown rice
2 1/2 cups chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
1 cup broccoli florets
1 cup carrots, thinly sliced
1/2 cup bell peppers, diced
1 teaspoon dried thyme (or Italian seasoning)
1 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil (divided)
1/2 cup shredded cheddar cheese (optional, for topping)
Fresh parsley, chopped (optional, for garnish)
Directions
Season the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts with paprika, salt, pepper, and a sprinkle of thyme or Italian seasoning. Set aside.
Sauté the Veggies:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the broccoli, carrots, and bell peppers to the skillet. Sauté for another 4-5 minutes, until the vegetables are slightly tender but still crisp. Remove from heat.
Assembling the Bake
Prepare the Rice:
In a 9×13-inch baking dish, add the uncooked rice and spread it out evenly.
Add the Veggies:
Spread the sautéed vegetables over the rice.
Pour in the Broth:
Pour the chicken broth over the rice and vegetables, ensuring the rice is fully submerged. Season the mixture with a bit more salt and pepper if desired.
Add the Chicken:
Place the seasoned chicken breasts on top of the rice and vegetable mixture. Drizzle the remaining tablespoon of olive oil over the chicken.
Baking the Dish
Bake:
Cover the dish tightly with foil and bake in the preheated oven for 35-45 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
Optional Cheese Topping:
If you want a cheesy finish, remove the foil in the last 10 minutes of cooking, sprinkle shredded cheddar cheese over the chicken, and return to the oven until the cheese is melted and bubbly.
Serving
Rest and Garnish:
Once the dish is out of the oven, let it rest for 5 minutes. Garnish with fresh parsley, if desired.
Serve:
Serve the chicken and veggie rice bake hot, slicing the chicken and scooping out the flavorful rice and vegetables alongside.
Tips for Success
Rice Options: You can use white or brown rice, but brown rice may require a longer cooking time and a bit more broth.
Add More Veggies: Feel free to add other vegetables like zucchini, mushrooms, or peas to the bake for more variety.
Cheesy Option: For a cheesy, comforting finish, add shredded mozzarella or cheddar on top in the last few minutes of baking