Tomato Cheddar Chicken and Rice Bake by @halfbakedharvest
4 servings
🥓
6 slices
Bacon
🧈
30 ml
Salted butter
🧅
1
Yellow onion
🍗
450 g
Chicken breasts
🍚
370 g
Basmati rice
🍅
480 ml
Small cherry tomatoes
🌿
30 ml
Fresh thyme leaves
🌶️
2.5 ml
Cayenne pepper
🧀
240 ml
Shredded Havarti or gouda cheese
🧀
115 g
Shredded cheddar cheese
🍅
1.5
Heirloom tomatoes
🫒
30 ml
Extra virgin olive oil
🧄
4 cloves
Garlic
🌶️
1 pinch
Chili flakes
🌿
1 bunch
Fresh basil
Preheat
Preheat the oven to 375°F (190°C).
- Cook
bacon
Cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
- Melt
salted butter
yellow onion
In the same skillet, melt the butter and sauté the chopped onion until translucent.
Add
chicken breasts
Add the cubed chicken breasts to the skillet and cook until browned.
Combine
basmati rice
small cherry tomatoes
fresh thyme leaves
In a mixing bowl, combine the basmati rice, cherry tomatoes, thyme leaves, cayenne pepper, and cooked chicken mixture.
Transfer
shredded Havarti or gouda cheese
shredded cheddar cheese- heirloom tomatoes
Transfer the mixture to a baking dish. Top with shredded Havarti or gouda cheese, shredded cheddar cheese, and sliced heirloom tomatoes.
Drizzle
extra virgin olive oil
garlic
chili flakes
Drizzle with extra virgin olive oil and sprinkle with chopped garlic and chili flakes.
- Bake
Bake in the preheated oven for 45 minutes or until the top is golden and crunchy.
- Garnish
- fresh basil
Garnish with fresh basil before serving.
Tomato Cheddar Chicken and Rice Bake by @halfbakedharvest
4 servings
🥓
6 slices
Bacon
🧈
30 ml
Salted butter
🧅
1
Yellow onion
🍗
450 g
Chicken breasts
🍚
370 g
Basmati rice
🍅
480 ml
Small cherry tomatoes
🌿
30 ml
Fresh thyme leaves
🌶️
2.5 ml
Cayenne pepper
🧀
240 ml
Shredded Havarti or gouda cheese
🧀
115 g
Shredded cheddar cheese
🍅
1.5
Heirloom tomatoes
🫒
30 ml
Extra virgin olive oil
🧄
4 cloves
Garlic
🌶️
1 pinch
Chili flakes
🌿
1 bunch
Fresh basil
Preparation Steps
Step 1/9
Preheat the oven to 375°F (190°C).
Step 2/9
Cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
Step 3/9
In the same skillet, melt the butter and sauté the chopped onion until translucent.
Step 4/9
Add the cubed chicken breasts to the skillet and cook until browned.
Step 5/9
In a mixing bowl, combine the basmati rice, cherry tomatoes, thyme leaves, cayenne pepper, and cooked chicken mixture.
Step 6/9
Transfer the mixture to a baking dish. Top with shredded Havarti or gouda cheese, shredded cheddar cheese, and sliced heirloom tomatoes.
Step 7/9
Drizzle with extra virgin olive oil and sprinkle with chopped garlic and chili flakes.
Step 8/9
Bake in the preheated oven for 45 minutes or until the top is golden and crunchy.
Step 9/9
Garnish with fresh basil before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
45 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Easy (1/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos