Here’s a chicken and rice dish your family is sure to love! Don’t forget to use those fresh herbs from your garden.
6 boneless chicken breasts
2 sprigs lemon basil
1 sprig lemon thyme
2 sprigs rosemary
4 cloves garlic, pressed
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Calolea California Extra Virgin Olive Oil
2 1/2 cups rice
1 can (14 1/2 oz.) chicken broth
Preheat oven to 425 degrees. Line 9×12 baking dish with aluminum foil. Chop lemon basil, separating 1/2 teaspoon for later use. Chop lemon thyme and rosemary. In a bowl, combine lemon basil, lemon thyme, rosemary, two garlic cloves, pressed, salt, pepper and olive oil in a bowl. Mix together until paste like consistency. Place chicken breasts evenly in baking dish. Spread garlic herb mixture evenly over chicken. Cook 35-40 minutes (50 to 55 minutes if using frozen chicken).
As chicken is cooking, on stove top, combine rice, broth, garlic and remaining 1/2 teaspoon lemon basil in medium saucepan. Bring to a boil. Reduce heat and cover. Simmer 10 minutes or until water is absorbed. Fluff with fork. Serve with chicken.
The aromas in your kitchen when this recipe is cooking will be fabulous! Try this meal with a glass of Sutter Home Moscato California 2008 Wine. Something about the sweet, creamy, peach flavor with this wine makes you feel like maybe it shouldn’t pair with dessert so much as replace it.
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