Chicken-and-Mushroom Rice Bake
Lemony Sweet Peas
Ingredients
- 1½ cups long-grain white rice
- 2 (14.5-oz) cans low-sodium beef broth
- 2 (8-oz) pkg sliced mushrooms
- 1 shallot, minced
- ½ tsp dried thyme
- 2 Tbsp plus 1 tsp olive oil
- 2 Tbsp butter, melted
- 3 (12-oz) bone-in, skinless chicken breasts (about 2¼ lb)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F. Combine rice, broth, mushrooms, shallot, thyme, 2 Tbsp oil, and butter in a 13- x 9-inch baking dish coated with cooking spray.
- Meanwhile, sprinkle chicken with salt and pepper.
- Cook chicken in 1 tsp hot oil in a large nonstick skillet over medium-high heat 3 minutes per side. Arrange chicken over rice mixture.
- Cover and bake 35 to 45 minutes or until chicken is done and rice is tender.
- Cut each breast in half to make 6 serving pieces.
Side Dish Ingredients
- 1 (16-oz) pkg frozen sweet peas
- 1 Tbsp grated lemon rind
- 1½ tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook peas according to package directions; drain well.
- Toss peas with lemon rind, lemon juice, salt, and pepper in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
410
|
70
|
480
|
| Fat (g) | 14 | 0 | 14 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 39 | 12 | 51 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 800 | 100 | 900 |
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