1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Brush chicken with oil; sprinkle with garlic and seasoning.
2. In prepared dish, whisk rice, 1 1/2 cups water, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; place chicken over rice mixture. Top chicken with tomatoes and stir-fry; sprinkle with cheese. Cover dish tightly with foil; bake 1 hour or until rice is tender and internal temperature of chicken reaches 165°. Makes about 6 cups rice and vegetables.
3. Serve bake sprinkled with onions.
- 20 g Total fat
- 7 g Saturated fat
- 121 mg Cholesterol
- 760 mg Sodium
- 46 g Carbohydrates
- 5 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 46 g Protein
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Nutritional Information
- 20 g Total fat
- 7 g Saturated fat
- 121 mg Cholesterol
- 760 mg Sodium
- 46 g Carbohydrates
- 5 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 46 g Protein
Directions
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Brush chicken with oil; sprinkle with garlic and seasoning.
2. In prepared dish, whisk rice, 1 1/2 cups water, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; place chicken over rice mixture. Top chicken with tomatoes and stir-fry; sprinkle with cheese. Cover dish tightly with foil; bake 1 hour or until rice is tender and internal temperature of chicken reaches 165°. Makes about 6 cups rice and vegetables.
3. Serve bake sprinkled with onions.