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Lemon Thyme Chicken and Rice
Serves 4
Time 45 min
The addition of feta cheese gives this dish a bit of a Greek flair. Serve with a yogurt-dressed cucumber salad for a complete meal.
Special Diets:
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
- 1/2 teaspoon fine sea salt
- 4 (5.0-ounce) skinless, boneless chicken breast halves
- 3 sprigs lemon thyme
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 375°F.
Mix the rice with tomatoes, broth, chopped lemon thyme and 1 tablespoon of the oil.
Transfer to a lightly oiled casserole dish.
Arrange chicken on top of rice mixture, pushing down just a little to nestle it in.
Sprinkle chicken 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 carbohydrates (3g dietary fiber, 2g sugar), 35g protein.
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.
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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
- 1/2 teaspoon fine sea salt
- 4 (5.0-ounce) skinless, boneless chicken breast halves
- 3 sprigs lemon thyme
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon ground black pepper