Chicken and Rice Bake Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (134)

Chicken and Rice Bake Recipe

NUTRITION · PER SERVING75M COOK
CAL 42%·PRO 90%
CARBS 49G23% OF CAL
8G FIBER2G SUGAR39G OTHER
FAT 51G55% OF CAL
16G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Juicy chicken thighs baked atop fluffy rice with olives, artichoke hearts, and fresh herbs. A complete Mediterranean-inspired one-pan dinner.

mainamericangrain bowlchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 6 chicken thighs (bone-in, skin-on)
  • 1 lemon (zest and juice)
  • 1 tablespoon olive oil
  • 5 cloves garlic (minced)
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 2 tablespoon olive oil (divided)
  • 1 yellow onion (finely chopped)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1¼ cups long-grain white rice (washed and drained)
  • 1 (6 ounce) can Green Ripe Olives (drained and roughly chopped)
  • 1 (14 ounce) can artichoke hearts (drained and quartered)
  • 1½ cups low-sodium chicken broth
  • ¼ cup fresh lemon juice ((from approx. 2 lemons))
  • Fresh chopped oregano (to garnish)
  • Fresh chopped parsley (to garnish)
  • 1 (6 ounce) can Green Ripe Olives (drained and halved)
  • 1 (6 ounce) can Black Ripe Olives (drained and halved)
  • 8 ounces feta cheese (cut into cubes)
  • 2 tablespoon lemon juice
  • 2 teaspoon fresh parsley (diced)
PREP
15M
SODIUM
2048MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.