Baked Chicken with Spanish Rice and Steamed Vegetables

Baked Chicken with Spanish Rice and Steamed Vegetables
Baked Chicken with Spanish Rice and Steamed Vegetables

Baked Chicken with Spanish Rice and Steamed Vegetables

  1. 4 Tbsp. butter

  2. 1 tsp. black pepper

  3. 1 tsp. salt

  4. 4 pound package Giant Eagle split chicken breast

  5. 6.8 oz. box Rice a Roni Spanish rice

  6. 2 cup water

  7. 14.5 oz. can diced tomatoes

  8. - Farmers Market vegetable medley with broccoli, cauliflower, and carrots

  9. 2 Tbsp. butter, optional

  10. to taste Salt and black pepper

Prep Time: 00:10
Total Time: 01:00

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 Tbsp. butter
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 4 pound package Giant Eagle split chicken breast
  • 6.8 oz. box Rice a Roni Spanish rice
  • 2 cup water
  • 14.5 oz. can diced tomatoes
  • - Farmers Market vegetable medley with broccoli, cauliflower, and carrots
  • 2 Tbsp. butter, optional
  • to taste Salt and black pepper

Recipe Directions:

Preheat oven to 400 degrees Fahrenheit. To prepare the chicken, melt 2 Tbsp. butter in a microwave-safe bowl. Combine pepper and salt with melted butter. Place chicken in a 9x13 inch baking dish. Brush chicken with melted butter mixture. Bake for approximately 50 minutes, or until an internal temperature of 165 degrees Fahrenheit is reached. While the chicken is baking, prepare the Rice a Roni according to package directions using the water, butter, and diced tomatoes. Five minutes prior to chicken being done, pierce vegetable bag with fork. Microwave for 4 minutes, steaming vegetables according to package directions. Pour into serving bowl and toss with butter, if desired. Season with salt and pepper to taste. Chefs Tip: Get creative with tomorrows lunch! Remove the skin and bones from any cooked leftover chicken. Shred the cleaned chicken and use it in a salad or on a sandwich.

Serving per recipe:

4