Herb Roasted Chicken with White Rice

Name: Herb Roasted Chicken with White Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1.5 pound white potato (peeled and cut into 1-inch cubes); 3 carrots (large, peeled and sliced); 0.25 cup olive oil; 1.5 teaspoon dried oregano; 1.5 teaspoon dried basil; 1.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup white rice (uncooked); 3 cup water; 3 cup chicken broth

Tender chunks of chicken breast, roasted with peeled white potatoes and carrots in a mild herb seasoning, served alongside fluffy white rice, creating a comforting and easy-to-digest meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $1.88/serving

Dietary

Low-Residue
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1.5 pound white potato (peeled and cut into 1-inch cubes)
3 carrots (large, peeled and sliced)
0.25 cup olive oil
1.5 teaspoon dried oregano
1.5 teaspoon dried basil
1.5 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper
1.5 cup white rice (uncooked)
3 cup water
3 cup chicken broth

Instructions

Preheat oven to 400°F (200°C). In a large mixing bowl, combine the chicken breast, white potatoes, and carrots. Drizzle with olive oil, then sprinkle with dried oregano, dried basil, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
Spread the chicken and vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender. Stir halfway through for even cooking.
While the chicken and vegetables are roasting, prepare the white rice. In a medium saucepan, combine white rice with water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed. Fluff with a fork.
Remove roasted chicken and vegetables from the oven. Serve hot alongside the fluffy white rice. Store leftovers in airtight containers.

Notes

Leftovers of this dish reheat wonderfully in the microwave. Ensure chicken is cooked to an internal temperature of 165°F. Adjust seasoning to your family's taste.

Nutrition (per serving)

Calories: 480
Protein: 38.5 g
Carbohydrates: 48 g
Fat: 15 g
Fiber: 4.5 g
Sodium: 650 mg
Saturated Fat: 2.5 g
Sugar: 3 g
Cholesterol: 105 mg