Servings: 6
Diet: Vegan, Vegetarian, & Gluten-Free
Per Serving: 150 Calories | 12g Carbs | 1g Sugar | 3g Fiber | 10g Fat (1g Sat Fat) | 3g Protein | 105mg Sodium
Ingredients
- 1½ cups uncooked brown rice
- 6 boneless skinless chicken thighs
- 3 cups low-sodium chicken broth, boiling
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (12 ounce) bag frozen mixed vegetables
- Optional: your favorite spices (garlic powder, onion powder, chili powder, etc.)
Instructions
- Preheat oven to 375°F. Spread brown rice evenly in a 9 x 13 baking dish. Place chicken on top.
- Pour the hot chicken broth over the rice and chicken and season with salt, black pepper and any optional spices if using. Put in oven and bake for 45 minutes or until rice is cooked.
- Remove from oven and add the mixed vegetables. Cover with foil and place the baking dish back in the oven for 5 minutes or until heated through.
Nutrition Boost: Add fresh or dried herbs and fresh garlic.
Ingredient Swap: Try canned drained and rinsed peas and carrots instead of frozen.
Did you know? Brown rice is a whole grain with more fiber and nutrients than white rice.