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Ingredients
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5 ½ cups water
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1 tablespoon chicken bouillon granules
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4 skinless, boneless chicken breast halves
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1 green bell pepper, diced (Optional)
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1 (16 ounce) package yellow rice
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¼ cup olive oil
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1 pinch ground black pepper
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1 pinch poultry seasoning, or to taste
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
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Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast on top of rice; season with black pepper and poultry seasoning.
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Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts (per serving)
427 | Calories |
11g | Fat |
59g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 427 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 9% |
Cholesterol 45mg | 15% |
Sodium 1205mg | 52% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 0g | 1% |
Total Sugars 2g | |
Protein 23g | 47% |
Vitamin C 16mg | 18% |
Calcium 21mg | 2% |
Iron 1mg | 4% |
Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.