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When it comes to comforting meals that satisfy both the palate and the body, few dishes can compete with a Savory Chicken and Rice Bake with Veggies. This wholesome recipe is not only a delightful combination of flavors and textures but also a nutritious option for family dinners or meal prep. Packed with protein, fiber, and an array of vitamins, this dish is the epitome of convenience without compromising on health.

Savory Chicken and Rice Bake with Veggies

Discover the ultimate comfort food with this Savory Chicken and Rice Bake with Veggies. Perfect for busy weeknights or meal prepping, this one-pan dish is packed with protein, fiber, and colorful vegetables, making it a healthy option for the entire family. The simple preparation process highlights tender chicken, hearty brown rice, and vibrant veggies, all baked to perfection. Dive into deliciousness and bring home a recipe that checks all the boxes for flavor and nutrition!
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Ingredients
  

2 cups uncooked brown rice

4 cups low-sodium chicken broth

1 lb boneless, skinless chicken breasts, diced

1 cup broccoli florets

1 cup diced carrots

1 cup bell peppers (mixed colors), diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp dried thyme

1 tsp paprika

1/2 tsp black pepper

1 tsp salt

1 cup shredded cheddar cheese

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Rice: In a large saucepan, bring the chicken broth to a boil. Add the brown rice, stir well, reduce heat, cover, and let it simmer for about 45 minutes or until the rice is fully cooked and absorbed the broth. Remove from heat and let it sit covered for an additional 10 minutes.

      Sauté the Vegetables: In a large skillet over medium heat, heat the olive oil. Add the chopped onions and garlic, and sauté for about 3-4 minutes until translucent. Then, add the diced carrots and bell peppers, and sauté for another 5 minutes. Lastly, add the broccoli florets and cook for an additional 2-3 minutes, just until tender.

        Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, diced chicken, thyme, paprika, black pepper, and salt. Mix well to ensure everything is evenly coated.

          Assemble the Bake: Transfer the mixture to a greased 9x13 inch baking dish. Spread it evenly and top with shredded cheddar cheese.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 6 servings