By Abby Smith
Preheat the oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, 1/2 teaspoon of salt, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand, covered.
Peel and dice the potatoes into 1-inch cubes.
Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium heat. Add the potatoes, season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 10 minutes, stirring occasionally until golden and slightly tender.
Remove potatoes from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil.
Season chicken breasts with the remaining salt, pepper, and garlic powder.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until browned.
Mix the cooked rice, browned chicken, and cooked potatoes in the skillet.
In a small bowl, combine milk and 3/4 cup of the cheese. Pour the mixture over the chicken, rice, and potatoes.
Sprinkle the remaining 1/4 cup of cheese on top.
Transfer the skillet to the preheated oven and bake for 15 minutes, until the cheese is melted and bubbly.
Remove from oven and let it sit for a few minutes before serving.
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This Gluten-Free Dinner Baked Chicken recipe is ready in 45 minutes and features chicken breast, long grain rice, potatoes and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, 1/2 teaspoon of salt, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let stand, covered.
Peel and dice the potatoes into 1-inch cubes.
Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium heat. Add the potatoes, season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 10 minutes, stirring occasionally until golden and slightly tender.
Remove potatoes from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil.
Season chicken breasts with the remaining salt, pepper, and garlic powder.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until browned.
Mix the cooked rice, browned chicken, and cooked potatoes in the skillet.
In a small bowl, combine milk and 3/4 cup of the cheese. Pour the mixture over the chicken, rice, and potatoes.
Sprinkle the remaining 1/4 cup of cheese on top.
Transfer the skillet to the preheated oven and bake for 15 minutes, until the cheese is melted and bubbly.
Remove from oven and let it sit for a few minutes before serving.
Calories per Serving: 550
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