This easy chicken recipe is sized for a crowd…or plenty of leftovers. Making enough to feed a family of four for 2 meals, it can also be turned into dinner with a couple easy lunches for a family of two. Pair it with steamed or roasted veggies to round out the meal.
- 4 cups brown rice
- 8 boneless, skinless chicken breasts
- 1 lemon, zest and juice
- Pepper to taste
- 2 cloves garlic, crushed
- Pinch dried thyme
- Cook rice according to package directions.
- While rice cooks, preheat oven to 350ºF.
- Place chicken in shallow baking pan and top with remaining ingredients. Bake until chicken reaches a minimum internal temperature of 165ºF (25-30 minutes).
- Portion about a cup of rice and a chicken breast together and refrigerate to have meals ready for the rest of the week. Build off it with your own veggies and sauces throughout the week.
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Polyunsaturated Fat 1g|
|Monounsaturated Fat 1.5g|
|Total Carbohydrate 47g||15%|
|Dietary Fiber 4g||17%|
|Total Sugars 1g|
|Sugar Alcohol 0g|
|Other Carbohydrate 41g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cooked Brown Rice (water, Brown Rice), Chicken Breast, Lemon, Garlic.
This week's recipe review brings you not one, but two recipes and a brilliant idea for combining them. Store-bought pie dough and cranberry sauce generally don't earn Guiding Stars because of salt, sugar, and saturated fat, but our team loves these recipes in our database