Créé avec l’IA
Chicken and Bell Pepper Creamy Rice Bake
50 min 415 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- uncooked brown rice180 g
- light cream240 ml
- bell peppers, chopped240 g
- large onion, chopped150 g
- olive oil1 tablespoon
- garlic, minced2 cloves
- dried thyme1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- low-sodium chicken broth240 ml
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
- 3
Add the minced garlic and cook for another 1 minute until fragrant.
- 4
Add the chopped bell peppers and cook for 3-4 minutes until slightly tender.
- 5
Cut the chicken breast into bite-sized pieces and add to the skillet. Cook for 4-5 minutes until the chicken is no longer pink on the outside.
- 6
Stir in the uncooked brown rice, dried thyme, salt, and black pepper. Mix well to combine.
- 7
Pour in the light cream and chicken broth. Stir to combine all ingredients evenly.
- 8
Transfer the mixture to a lightly greased baking dish (about 9x13 inches).
- 9
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
