One-Pan Baked Chicken & Rice
Method
Preheat the oven to 190°C (375°F). Rinse the rice under cold running water until the water runs clear, then drain well.
Dice the bell pepper, carrots, and onion into small, evenly sized pieces. Cut the chicken breast into large bite-sized cubes and season with smoked paprika, garlic powder, dried herbs, salt, and black pepper.
In a large baking dish (approximately 30 × 20 cm / 12 × 8 inches), combine the rinsed rice, diced vegetables, and seasoned chicken.
Pour in the crushed tomatoes, water, and olive oil. Add an extra pinch of salt and pepper, then stir everything thoroughly to distribute the ingredients evenly.
Cover the baking dish tightly with aluminum foil to trap the steam, which allows the rice to cook evenly.
Bake for 35 minutes, then carefully remove the foil and stir the mixture. Continue baking uncovered for an additional 10–15 minutes, or until the chicken is fully cooked and the rice is tender.
If the rice is still slightly firm but most of the liquid has been absorbed, add 50–100ml of hot water, cover the dish again with foil, and bake for a few more minutes until the rice reaches the desired texture.
Rinsing the rice removes excess starch, helping the grains cook up light and fluffy instead of sticky. For extra flavor, use low-sodium chicken broth in place of water. This one-pan meal is perfect for meal prep and stores well in the refrigerator for up to 4 days, making healthy lunches effortless throughout the week.
Nutrition Facts
Per serving
