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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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.