One-Pan Chicken and Rice Bake by @lojdovale

1h15

4 servings

🍗

250 g

Chicken breast

🍚

200 g

Rice

🫑

3

Bell pepper

🥛

500 ml

Cooking cream

💧

300 ml

Water

🫗

45 ml

Oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🧄

1.5 g

Dried garlic

🌿

Provençal herbs

🍅

5 ml

Tomato paste

🧀

200 g

Mozzarella

  1. Preheat

    Preheat the oven to 180°C (356°F).

  2. Rinse
    • white rice
    • Water

    Rinse 200 g white rice thoroughly under cold water, then spread it evenly in the baking dish.

  3. Chop
    • bell pepper
    • white rice

    Finely chop the 3 bell peppers and scatter them over the rice.

  4. Cut
    • chicken breast
    • cooking oil
    • salt

    Cut 250 g chicken breast into bite-size pieces. Toss the chicken with 3 tbsp cooking oil, salt, black pepper, dried garlic, and Herbes de Provence.

  5. Add
    • chicken breast
    • bell pepper
    • white rice

    Add the seasoned chicken to the baking dish. Mix the chicken, peppers, and rice together.

  6. Whisk
    • cooking cream
    • water
    • tomato paste

    Whisk 500 ml cooking cream, 300 ml water, and 1 tsp tomato paste until smooth. Pour the sauce evenly over the rice mixture.

  7. Grate
    • mozzarella

    Grate 200 g mozzarella. Sprinkle the grated mozzarella evenly over the top.

  8. Bake
    • chicken breast
    • white rice
    • mozzarella

    Bake uncovered at 180°C (356°F) for about 60 minutes, until the rice is tender and the chicken reaches 74°C (165°F) internally.

One-Pan Chicken and Rice Bake by @lojdovale

1h15

4 servings

🍗

250 g

Chicken breast

🍚

200 g

Rice

🫑

3

Bell pepper

🥛

500 ml

Cooking cream

💧

300 ml

Water

🫗

45 ml

Oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🧄

1.5 g

Dried garlic

🌿

Provençal herbs

🍅

5 ml

Tomato paste

🧀

200 g

Mozzarella

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C (356°F).

  2. Step 2/8

    Rinse 200 g white rice thoroughly under cold water, then spread it evenly in the baking dish.

    🍚white rice
    🧺fine-mesh sieve
    🍳baking dish

  3. Step 3/8

    Finely chop the 3 bell peppers and scatter them over the rice.

    🫑bell pepper
    🍚white rice
    🪵cutting board
    🔪chef's knife
    🍳baking dish

  4. Step 4/8

    Cut 250 g chicken breast into bite-size pieces. Toss the chicken with 3 tbsp cooking oil, salt, black pepper, dried garlic, and Herbes de Provence.

    🍗chicken breast
    🫗cooking oil
    🧂salt
    ⚫black pepper
    🧄dried garlic
    🌿Herbes de Provence
    🪵cutting board
    🔪chef's knife
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/8

    Add the seasoned chicken to the baking dish. Mix the chicken, peppers, and rice together.

    🍗chicken breast
    🫑bell pepper
    🍚white rice
    🍳baking dish
    🥄wooden spoon

  6. Step 6/8

    Whisk 500 ml cooking cream, 300 ml water, and 1 tsp tomato paste until smooth. Pour the sauce evenly over the rice mixture.

    🥛cooking cream
    💧water
    🍅tomato paste
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons
    🍳baking dish

  7. Step 7/8

    Grate 200 g mozzarella. Sprinkle the grated mozzarella evenly over the top.

    🧀mozzarella
    🧀box grater
    🍳baking dish

  8. Step 8/8

    Bake uncovered at 180°C (356°F) for about 60 minutes, until the rice is tender and the chicken reaches 74°C (165°F) internally.

    🍗chicken breast
    🍚white rice
    🧀mozzarella
    🍳baking dish

Composition

Ingredients

Types

Meat, Vegetables, Dairy, Liquids, Seasonings, Condiments

Ingredients

Chicken breast, Rice, Bell pepper, Cooking cream, Water, Oil, Salt, Pepper, Dried garlic, Provençal herbs, Tomato paste, Mozzarella

Notes

Rice (rinsed), Bell pepper (finely sliced), Salt (to taste), Pepper (to taste), Dried garlic (amount not given), Provençal herbs (amount not given), Mozzarella (grated)

Allergens

Milk

Dietetics

Dietary regimen

High protein, Gluten-free

Calories

636 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 57g, Fat: 29g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 2.1mg, Potassium: 480mg, Sodium: 410mg

Vitamins

Vitamin C: 95mg, Vitamin A: 190µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

baking dish, fine-mesh sieve, cutting board, chef's knife, mixing bowl, wooden spoon, box grater, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Creamy, Tender, Cheesy, Soft

Flavors

Savory, Creamy, Herbaceous, Mildly tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at or below 4°C (40°F),Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Thaw overnight in the refrigerator before reheating)