We are a family that generally dislikes brown rice, but we eat it anyway because it is the healthier option. This baked chicken and rice dish is quite scrumptious and appetizing, despite our little qualms with brown rice. It is easy to make and is part of my series on 5 ingredient dinner recipes.
The last thing I need after a long day of homeschooling and working is to slave away in the kitchen, putting together elaborate meals. I also love that this recipe can be made to accommodate someone on a low carb lifestyle. Replace the rice with this cauli-rice recipe and everyone will be happy.
Making the baked chicken and rice casserole
The recipe is quite easy, and the ingredient that had me scratching my head was the chicken broth. You can get the store bought version, make your own from scratch, or use stock cubes to make yours. It all depends on your tastes. I tend to use the latter.
These are the ingredients for this baked chicken and rice dish (scroll down to the recipe card for measurements):
- Extra virgin olive oil (do use any oil that you have)
- Boneless and skinless chicken breasts (or thighs)
- Brown rice (rinsed and drained)
- Red onion
- Chicken broth
- Salt & pepper
You will also need an ovenproof dish and aluminum foil in order to bake your chicken and rice in the oven. A 9×13″ sized dish should do as it will give your rice room to rice, and not spill.
Reminder: to make this a Keto friendly meal, see the recipe for cauli-rice. Ignore the rest of the instructions and simply grate the cauliflower to replace the rice. Also, remember that you may need less chicken broth and time in the oven.