Chicken, Zucchini, & Wild Rice Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
18 oz Boneless Skinless Chicken Breast boiled (by GODDESS07) 1 cup Raw Wild Rice (by DOESNTTHISSUCK) 2 tbsp Hunt's Tomatoes Paste (by MICHAEL.MOORE) 2 tbsp Extra Virgin Olive Oil 391.2 grams Zucchini 1.5 cup Chicken Stock, Homemade, defatted (by BREADBAKER2) 14.12 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
Preheat oven to 450 F.
Sautee zucchini in large pan until caramelized.
Add rinsed rice, tomato paste, and seasoning and combine.
Add chicken stock and enough water to cover the rice.
Stir to combine and bring to a rolling boil.
Transfer to 9x13 glass baking pan and add chicken.
Spread ingredients evenly, cover with foil and bake for 20-30 mins or until rice is tender.
Remove from oven and let rest covered for 15 minutes.
Drizzle with olive oil then serve with yogurt sauce.
Garnish with capers or pickled veggies if desired.
Serving Size: makes 6 servings
Sautee zucchini in large pan until caramelized.
Add rinsed rice, tomato paste, and seasoning and combine.
Add chicken stock and enough water to cover the rice.
Stir to combine and bring to a rolling boil.
Transfer to 9x13 glass baking pan and add chicken.
Spread ingredients evenly, cover with foil and bake for 20-30 mins or until rice is tender.
Remove from oven and let rest covered for 15 minutes.
Drizzle with olive oil then serve with yogurt sauce.
Garnish with capers or pickled veggies if desired.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 293.0
- Total Fat: 7.8 g
- Cholesterol: 40.4 mg
- Sodium: 402.5 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 3.5 g
- Protein: 20.7 g
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