Chicken Breast and Rice
A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This is a chicken casserole with rice, corn, bell pepper and lemon pepper seasoning. Easy and tasty. Check it out the chicken breast and rice recipe here!!
[one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 4 boneless & skinless chicken breasts
- 1-1/2 cup chicken broth, low sodium
- 1 cup long grain white rice
- 1/2 cup margarine, melted
- 1/2 canned whole kernel corn
- 1 bell pepper, thinly sliced
- 5 tbsp lemon pepper
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Preheat oven to 350 degree F.
Place chicken breasts in a non-greased 9×13 inch glass baking dish.
Sprinkle lemon pepper on both sides of them. Keep aside.
In a small bowl, combine together the melted butter and the chicken broth.
Pour this mixture over the chicken.
Bake in the preheated oven for 20 minutes.
Take it out from the oven. Remove chicken.
Add rice, bell pepper and corn in the baking dish.
Arrange chicken breasts back on top. Cover again.
Put the baking dish back in the oven.
Bake 40 minutes longer or until cooked thorough.
Take it out. Delicious chicken breast and rice are ready. YUM YUM!!
- Serve with fresh veggie salad.
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