Lemon Thyme Chicken and Rice

Lemon Thyme Chicken and Rice

Serves 4

The addition of feta cheese gives this dish a bit of a Greek flair. Delicious when served with cucumbers tossed with yogurt and cumin.

Ingredients: 
  • 3 cups cooked short grain brown rice
  • 1 cup grape tomatoes, halved
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons chopped lemon thyme
  • 2 tablespoons extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 4 (5-ounce) skinless, boneless chicken breast halves
  • 3 sprigs lemon thyme
  • 1/2 cup crumbled feta cheese
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Method: 

Preheat oven to 375°F.

Mix the rice with tomatoes, broth, chopped lemon thyme, and 1 tablespoon of the oil. Season with salt and pepper. Transfer to a lightly greased casserole dish.

Arrange chicken on top of rice mixture, pushing down just a little to nestle it in. Season with salt and pepper and drizzle with remaining 1 tablespoon of oil. Lay the sprigs of lemon thyme over the top. Cover with a lid or foil and bake for 35 to 45 minutes, or until chicken is cooked through.

Remove lemon thyme sprigs, sprinkle with feta cheese over the top and serve.

Nutritional Info: 
Per Serving:440 calories (140 from fat), 16g total fat, 5g saturated fat, 95mg cholesterol, 440mg sodium, 37g carbohydrate (3g dietary fiber, 2g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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