Chicken and Vegetable Casserole with Rice

This Chicken and Vegetable Casserole with Rice is a comforting and hearty dish that combines tender chicken, vibrant vegetables, and fluffy rice, all baked to perfection. It's a wholesome meal that's easy to prepare and perfect for a cozy dinner.

Ingredients

• Chicken breast - 300 grams, diced
• Brown rice - 1 cup (200 grams)
• Chicken broth - 2 cups (480 ml)
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. Add the diced chicken breast to the skillet, season with salt, pepper, thyme, and oregano, and cook until the chicken is browned on all sides.
4. Stir in the diced carrot, zucchini, and bell pepper, and cook for an additional 5 minutes until the vegetables begin to soften.
5. In a large mixing bowl, combine the uncooked brown rice and chicken broth. Stir in the chicken and vegetable mixture.
6. Transfer the mixture into a greased 1.5-liter baking dish, spreading it evenly.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and liquid is absorbed.
9. Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped parsley.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 85 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein for muscle repair and growth.
• Contains a variety of vegetables providing essential vitamins and minerals.

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