Go Back
–+ servings
baking dish with chicken thighs and brown rice
Print

Baked Chicken & Brown Rice

Course Main Course
Keyword Carrots, Peas, Salt, Ground Pepper, Brown Rice, Chicken Stock, Chicken Thighs
Cooking Method Oven, 5-Ingredient Meals
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 346kcal
Author Capital Area Food Bank

Equipment

  • Oven
  • Baking Dish 9x13

Ingredients

  • 1½ cups Brown Rice
  • 6 Chicken Thighs Boneless and skinless
  • 3 cups Chicken Stock Low-sodium, boiling
  • Salt & Pepper To taste
  • 12 ounces Mixed Peas & Carrots Frozen

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

Calories: 346kcal | Carbohydrates: 16g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 453mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg