One Pan Chicken Rice and Veggie Bake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: One Pan Chicken Rice and Veggie Bake
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Ingredients: Adams Coarse Black Pepper; Diamond Crystal Salt Co Salt Flakes, Kosher; Oaktown Spice Shop Minced Shallots; Green Zucchini Squash; Sunset Cherry Tomatoes; Lemon; Spicely Organics Seasoning, Italian, Organic; Spicely Organics Paprika, Organic; Ciuti Extra Virgin Olive Oil; Kettle & Fire Chicken Cooking Broth, Organic; SE GROCERS Jasmine Rice; Boneless Chicken Skinless Thighs

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One Pan Chicken Rice and Veggie Bake

Serves 635 mins prep55 mins cook

Everyone loves one pan dinner as they are so easy, quick and delicious! I love making a big batch like that and it’s great for dinner and to enjoy the leftovers for a quick lunch!

0 servings

What you need

extra-virgin olive oil

pepper

salt

shallot

zucchini

cherry tomato

lemon

Spicely Organics Seasoning, Italian, Organic

italian seasoning

paprika

Kettle & Fire Chicken Cooking Broth, Organic

chicken broth

jasmine rice

skinless chicken thigh

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Instructions

1. Trim and pat dry chicken thighs and season with olive oil, lemon juice, paprika, Italian seasoning, salt and pepper and set aside;
2. Chop shallots and cube zucchini;
3. Over medium heat, sauté chicken thighs until bronzed and set aside;
4. In the same pan add shallots and zucchini and cook until softened; add tomatoes, rice and chicken stock; adjust seasonings; bring to boil, add chicken thighs and cover;
5. Bake at 400 F for about 20 min and uncovered for 10 min or until the broth has evaporated and internal temperature of the chicken is at least 165 F;
6. Finish with more black pepper, basil leaves and enjoy!

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