Oven Baked
Chicken-and-Parmesan Rice Bake
Roasted Pineapple with Coconut Sorbet
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- ¾ cup long-grain brown rice
- ½ cup water
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cups broccoli florets
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Sauté onion and garlic in 1 Tbsp hot oil in a skillet 3 minutes. Stir in rice; sauté 1 minute.
- Stir in water; bring to a boil, and cook until liquid almost evaporates. Stir in broth. Transfer to a baking dish, and cover. Bake 25 minutes.
- Brown chicken in 1 Tbsp hot oil in skillet. Add chicken and broccoli to rice mixture. Top with cheese.
- Bake, uncovered, 20 minutes or until rice and chicken are done. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 small pineapple, peeled and sliced
- 1 Tbsp butter, melted
- ½ Tbsp sugar
- 1 pint coconut sorbet
Side Dish Instructions
- Preheat broiler. Arrange pineapple on an aluminum foil-lined baking sheet; brush with butter, and sprinkle with sugar. Broil until golden.
- Serve with sorbet.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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