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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a quick and easy recipe. It's a nice alternative to the baked chicken dishes that use creamy soups. This is healthier with all fresh ingredients. At my house, we use organic local farm grown veggies and this is a great way to use ripe veggies. We also use grass fed chicken to make it that much healthier! Just make your favorite salsa, spoon it over rice, chicken and broth... Bake... YUMMY!!! Ingredients:
3 cups tomatoes or 5 large tomatoes |
1 cup onions or 1 large onion |
3 tablespoons garlic cloves or 3 large garlic cloves |
2 cups avocados or 3 avocados |
1/2 cup lime juice |
2 limes, juice of |
2 tablespoons fresh cilantro (optional) |
1 tablespoon fresh chives (optional) |
salt and pepper |
1 -2 lb chicken breast |
2 cups long grain rice |
4 cups chicken broth |
Directions:
1. Preheat oven to 400°F.
2. Chop tomatoes, onion, garlic, avocado, cilantro and chives.
3. In a prep bowl mix chopped veggies with lime juice. Salt and pepper to taste; set aside.
4. Grease 13x9-inch glass baking dish with olive oil or butter.
5. Evenly lay uncooked rice in bottom of baking dish.
6. Place chicken breast on top of rice.
7. Pour chicken stock over chicken and rice.
8. Spoon salsa mixture on top of chicken.
9. Cover with aluminum foil.
10. Place in oven and bake for 1 hour.
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