Baked Chicken with Brown Rice and Veggies

Baked Chicken with Brown Rice and Veggies

Ingredients

Serves: 2 SubmitPrep: 10min |Cook: 1hr 20min |Total: 1hr 30min

1 cup long- or short-grain brown rice
2 cups reduced-sodium, fat-free chicken broth
1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 teaspoon dried thyme
salt
ground black pepper
4 bone-in chicken leg quarters (8 ounces each), skinned
1/2 teaspoon ground paprika
2 cups frozen mixed peas and carrots
1/2 cup sliced scallions
Directions

1.Preheat the oven to 350°F.
2.In a 13" x 9" glass baking dish, stir together the rice, broth, soup and thyme, and season to taste with salt and pepper. Place the chicken pieces on top, and sprinkle with the paprika and additional salt and pepper.
3.Cover the dish with foil. Bake 1 hour. Uncover and bake 15 minutes longer, or until the rice is tender, and a thermometer inserted in the thickest part of the chicken registers 170�F and the juices run clear. Transfer the chicken to a serving dish and cover to keep warm. Stir the peas and carrots and scallions into the rice. Cover and bake 5 minutes longer, or until heated through.
4.Place the chicken on top of the rice to serve.
Nutritional Facts per serving

CALORIES 418.5 CAL

FAT 8 G

SATURATED FAT 2 G

CHOLESTEROL 106.3 MG

SODIUM 780.5 MG

CARBOHYDRATES 51.5 G

TOTAL SUGARS 2.6 G

DIETARY FIBER 5.1 G

PROTEIN 35.1 G

Love chicken and rice not to big on baked but I'll grill it

Looks good! Will be giving this one a try.