Well, I somehow messed up my grocery budget this week. Not only did I overspend, but I bought without a plan, (which is why I'm sure is why I overspent). As I was staring at the package of chicken breasts that I did remember to buy, I realized that I didn't really have anything to go with it. Just chicken breasts. So, I went through my pantry and found rice and a bag of lemons that I bought on a whim. I love lemon chicken, so why not make a baked chicken and rice dish? I'm all about cooking without creating a lot of dishes. You can mix everything in the casserole dish. The lemon gives the rice a punch of brightness, and the oregano adds a Greek flair. The texture of the rice is risotto-ish. I found a bag of green beans in the freezer, so I have a happy, complete meal that I'll definitely be making again.
One Dish Lemon Chicken & Rice
1lb of boneless, skinless chicken breasts
2 1/4 cups chicken stock (or 2 1/4 cups water plus 2 tsps chicken bouillon)
Zest and juice from 2 lemons (should be 1/4 cup lemon juice and 1 Tbls lemon zest)
2 tsps dried oregano
1/2 tsp onion powder
3 cloves of garlic, grated or minced
1 Tbls olive oil
1 cup jasmine rice, uncooked
Preheat oven to 350 degrees.
In a 9-in pan or 2 quart casserole dish, mix the liquid and spices.
Add in the rice and stir.
Place the chicken on top. Light season the top of the chicken breasts with salt and pepper.
Place into oven and bake for 45 minutes, or until the chicken and rice are cooked through.
Serves 4 (3oz chicken and a heaping 1/2 cup of rice)
(9 Weight Watchers PointsPlus)