Chicken, Zucchini, & Wild Rice Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken, Zucchini, & Wild Rice Bake calories by ingredient


Introduction

28.75% fat, 37.35% carb, 33.91% protein
Hearty casserole with greek yogurt sauce (Yogurt, salt, and pepper).
18 oz chicken (cooked weight)
14 oz Zucchini
6 oz Minnesota Wild Rice (measure uncooked)
10 oz chicken stock
100grams yogurt sauce w/ each serving 28.75% fat, 37.35% carb, 33.91% protein
Hearty casserole with greek yogurt sauce (Yogurt, salt, and pepper).
18 oz chicken (cooked weight)
14 oz Zucchini
6 oz Minnesota Wild Rice (measure uncooked)
10 oz chicken stock
100grams yogurt sauce w/ each serving
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

Tips

Pre-cook your chicken


Directions

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