Chicken and Rice Bake Recipe
Just plain healthy recipe...
Updating this favorite dish by replacing the canned soup with orange juice concentrate gives this Chicken and Rice Bake a fresh flavor and cuts the fat from 11 to 3 grams.
3 whole medium chicken breast,
skinned and halved lengthwise
3/4 cup frozen orange juice concentrate, thawed
1/2 cup thinly sliced celery
1/2 cup cup chopped onion
2 teaspoons instant chicken bouillon granules
1/2 teaspoon dried thyme, crushed
1-1/3 cup long grain rice
Rinse chicken; pat dry with paper towels. In a medium saucepan combine thawed concentrate, celery, onion, bouillon granules, thyme, 2 cups water, and dash pepper. Bring to boiling. Transfer to a 3-quart rectangular baking dish. Stir in uncooked rice. Add chicken pieces. Sprinkle lightly with garlic salt, paprika, and additional pepper.
Cover and bake in a 350 degree oven for about 1 hour or until chicken is tender and no longer pink and rice is tender. Sprinkle with snipped parsley before serving.
Yield: 6 servings
Calories: 309; Total Fat: 3g; Saturated fat: 1g; Cholesterol: 45mg; Carbohydrates: 49g; Protein: 21g; Fiber: 1g; Sodium: 370mg
Diabetic Exchange: 1/2 starch, 1 lean meat
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