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5. Lemon Herb Chicken and Rice Casserole

When the weather starts warming up, heavy cream sauces can feel like too much. The fresh lemon juice in this recipe keeps things bright and light.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup uncooked long grain white rice
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit and grease a 9x13 baking dish.
  2. Pour the uncooked rice into the bottom of the dish.
  3. In a small bowl, whisk together the chicken broth, lemon juice, olive oil, oregano, and garlic powder. Pour this over the rice.
  4. Place the chicken breasts on top of the rice and liquid.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 45 minutes, or until the liquid is absorbed, the rice is tender, and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  7. Garnish with fresh parsley before serving.