Herbed Chicken And Vegetables On Brown Rice Recipes

HERBED BROWN RICE AND CHICKEN

Steps:

• Season the chicken with the garlic powder and black pepper.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

HERBED CHICKEN AND VEGETABLES ON BROWN RICE

Steps:

• In a large mixing bowl, add the lemon juice, olive oil, salt, oregano, thyme, and pepper; stir to combine.
• Add the chicken pieces and turn to coat; cover and marinate for 15-30 minutes.
• Add rice to a 13x9 inch baking dish that has been coated lightly with non-stick cooking spray; spread rice out evenly.
• Bring the chicken stock to a boil in a saucepan.
• Pour stock over the rice and stir.
• Sprinkle the onions, zucchini, and celery over the rice.
• Add the chicken pieces and marinade on top of the vegetables.
• Cover and bake in a 350° oven for 1 hour.
• Uncover and bake about 15 minutes more or until the chicken is not pink in the middle and the vegetables and rice are tender.