By Casandra Bennett
Preheat the oven to 200°C (400°F).
Dice the chicken breast into 1-inch pieces and season with salt, pepper, and oregano.
Slice the tomatoes, potatoes, peppers, onion, and eggplant into bite-sized pieces. Shred the carrot.
In a large ovenproof skillet or baking dish, heat 2 tablespoons of olive oil over medium heat.
Add the chicken pieces and cook until slightly browned on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion, carrot, and a pinch of salt. Cook until the onions are soft, about 5 minutes.
Add the tomato, potatoes, bell peppers, and eggplant to the skillet. Cook for another 5-7 minutes, stirring occasionally.
Stir in the brown rice, mixing well with the vegetables.
Pour in the chicken broth and bring to a simmer. Season with additional salt, pepper, and oregano if needed.
Return the chicken pieces to the skillet, spreading them evenly over the rice and vegetable mixture.
Cover the skillet with aluminum foil and transfer to the preheated oven. Bake for 35 minutes.
Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy your Mediterranean Chicken and Vegetable Rice Bake!
How did this recipe turn out? Let others know!
to rate this recipe
This Dinner Mediterranean Chicken Rice Bake recipe is ready in 1 hour 15 minutes and features chicken breast, tomato, potato and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 200°C (400°F).
Dice the chicken breast into 1-inch pieces and season with salt, pepper, and oregano.
Slice the tomatoes, potatoes, peppers, onion, and eggplant into bite-sized pieces. Shred the carrot.
In a large ovenproof skillet or baking dish, heat 2 tablespoons of olive oil over medium heat.
Add the chicken pieces and cook until slightly browned on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion, carrot, and a pinch of salt. Cook until the onions are soft, about 5 minutes.
Add the tomato, potatoes, bell peppers, and eggplant to the skillet. Cook for another 5-7 minutes, stirring occasionally.
Stir in the brown rice, mixing well with the vegetables.
Pour in the chicken broth and bring to a simmer. Season with additional salt, pepper, and oregano if needed.
Return the chicken pieces to the skillet, spreading them evenly over the rice and vegetable mixture.
Cover the skillet with aluminum foil and transfer to the preheated oven. Bake for 35 minutes.
Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving. Enjoy your Mediterranean Chicken and Vegetable Rice Bake!
Calories per Serving: 520
Your Rating:
