Ingredients
- 1½ cups Brown Rice
- 6 Chicken Thighs Boneless and skinless
- 3 cups Chicken Stock Low-sodium, boiling
- Salt & Pepper To taste
- 12 ounces Mixed Peas & Carrots Frozen
Equipment
- Oven
- Baking Dish 9×13
Instructions
- Preheat oven to 375 degrees. Evenly spread brown rice on the bottom of a 9×13 baking dish.
- Evenly spread brown rice on the bottom of a 9×13 baking dish. Place chicken on top.
- Pour in the hot chicken stock and season with salt and pepper.
- Bake 45 minutes. At the end of cooking, add mixed vegetables and bake 5 more minutes until warmed through.
Nutrition
Nutrition Facts
Baked Chicken & Brown Rice
Amount per Serving
Calories
346
Calories from Fat 189
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
114
mg
38
%
Sodium
453
mg
20
%
Potassium
398
mg
11
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
23
g
46
%
Vitamin A
93
IU
2
%
Vitamin C
0.2
mg
0
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brown Rice, Carrots, Chicken Stock, Chicken Thighs, Ground Pepper, Peas, Salt