This was a hit with the entire family AND it cooks up in just one pan. How awesome is that? Of course this is only for the people on #teamwhiterice. If you have cut rice out of your diet, just roast up some chicken and veggies. Right now my son and husband need the extra carbs and I may have a bite or two. (Just being real here!)
- 3 T extra-virgin olive oil
- 2-3 boneless skinless chicken breasts
- 1 C of broccoli florets
- 3 carrots
- 1/2 of a large onion cut into rings
- 1/2 C frozen green peas
- 1 T unsalted butter
- 1.5 C long-grain white rice
- 2 C organic chicken broth
- 1 C water
Step One: Preheat the oven to 375F.
Step Two: Heat two tablespoons of the olive oil in a small roasting pan over medium heat. Pat the chicken dry and add it to roasting pan. Let it cook until brown, about 10 minutes, turning once.
Step Three: Add the carrots, broccoli, onions, and peas to the pan and cook until they are bright in color. About five minutes. If the pan appears dry, add the remaining tablespoon of olive oil before adding the veggies. Transfer the chicken and vegetables to a plate and forget about ’em for a few minutes.
Step Four: Melt the butter in the pan and then add the rice. Stir the rice until it is coated with the butter. Add the chicken broth and water and bring it to a boil over medium-high heat.
Step Five: Once boiling, arrange the chicken and vegetables on top of the rice and place the pan into the oven.
Step Six: Bake until the chicken has reached an internal temp of 165F and the rice has absorbed all the liquid. Approximately 30 to 40 minutes.
Step Seven: Enjoy!
*Modified from Tyler Florence’s Start Fresh cookbook.
Let me know what you think! Don’t you just love one pot/pan dishes??