Baked Chicken and Rice

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •1 cup long-grain white rice
• •2 cups chicken broth
• •1 cup mixed frozen vegetables (peas, carrots, corn)
• •1 small onion, diced
• •2 cloves garlic, minced
• •1 tsp paprika
• •1 tsp dried thyme
• •1 tbsp olive oil
• •Salt and pepper to taste
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 2-3 minutes.

3. 3

   Season the chicken breasts with salt, pepper, paprika, and thyme. Add the chicken to the skillet, searing for about 2 minutes per side until browned but not cooked through.

4. 4

   In a 9x13 inch baking dish, spread the rice evenly on the bottom. Pour the chicken broth over the rice, and top with the mixed vegetables.

5. 5

   Place the seared chicken breasts on top of the rice and veggie mixture. Cover the dish tightly with aluminum foil.

6. 6

   Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the chicken is fully cooked and the rice is tender.

7. 7

   Remove from the oven, let it sit for a few minutes, then fluff the rice with a fork. Garnish with fresh parsley if desired and serve.