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baking dish with chicken thighs and brown rice

Baked Chicken and Brown Rice

Capital Area Food Bank
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Servings 6
Calories 346

Ingredients 

  • 1½ cups Brown Rice
  • 6 Chicken Thighs Boneless and skinless
  • 3 cups Chicken Stock Low-sodium, boiling
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 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 and 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