Chicken-and-Parmesan Brown Rice Bake
Romaine-Radish Salad
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- ¼ cup olive oil, divided
- ¾ cup brown rice
- 1 Tbsp Italian seasoning
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- ½ (12-oz) pkg broccoli florets
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F.
- Sauté onion and garlic in 2 Tbsp hot oil in a large skillet 3 minutes. Stir in rice; sauté 1 minute.
- Stir in ¼ cup water and Italian seasoning; bring to a boil, and cook until liquid almost evaporates.
- Stir in broth. Transfer to a 9-inch square baking dish, and cover.
- Bake 25 minutes.
- Brown chicken in remaining 2 Tbsp hot oil in skillet. Add chicken and broccoli to rice. Top with cheese.
- Bake, uncovered, 15 minutes or until rice and chicken are done. Season with salt and pepper to taste.
Side Dish Ingredients
- 4 cups torn romaine lettuce
- ½ cup torn fresh basil
- 4 radishes, thinly sliced
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss lettuce, basil, onion, and radishes with dressing; sprinkle with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
