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Grilled chicken with rice and vegetables makes a wonderful one pot casserole. It’s easy and healthy too.
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This casserole is perfect and easy to make any night of the week.
Chicken, Rice and Vegetables
Ingredients:
1 1/2 cups of rice
1 lb. chicken breast, skinless, boneless, butterflied
1/2 large yellow onion, diced
1 cup frozen peas
1 cup carrots, diced
1 cup broccoli, chopped
1/2 cup parmesan cheese, grated
1 tsp. salt
1 Tbsp. fresh lemon juice
zest from 1 lemon
3 to 4 leaves of fresh basil, chiffonade
1/2 tsp. ground turmeric
Directions:
Preheat oven to 350 degrees F.
Heat a grill pan over medium high heat and sear chicken breast that have been butterflied on the grill. Add salt, pepper and garlic powder. Sear the chicken until you see grill marks (about 2 to 3 minutes per side).
Add olive oil to a frying pan over medium low heat and sauté the onion for about 10 minutes, stirring frequently.
Add the fresh garlic to the onion and sauté an additional minute or until it is fragrant.
Pour the onion/garlic mixture into a 9 x 13 baking dish.
Add the rice, chicken broth, and salt and stir. Then continue adding the turmeric, peas, carrots, broccoli, parmesan cheese, lemon juice, garlic powder, basil, and the lemon zest.
Lay the chicken breast on top of the rice and cover with foil. Bake for 30 minutes at 350 degrees F.
Check the rice and make sure it is soft and cooked through. If not, recover the pan and cook an addtional 5 to 10 minutes or until the rice is done.
Thanks for watching and sharing!
Rockin Robin
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