Enjoy this hearty chicken and brown rice dinner made zesty with pineapple and teriyaki. Perfect if you love Asian cuisine.
cup uncooked regular brown rice
(14 1/2-oz.) can ready-to-serve chicken broth
(8-oz.) can pineapple tidbits in unsweetened juice, undrained
cup chopped green bell pepper
cup chopped carrot
cup chopped cashews
boneless skinless chicken breast halves
tablespoons purchased teriyaki baste and glaze
Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine rice and broth; mix well. Cover with foil. Bake at 375°F. for 45 minutes.
Remove rice from oven; uncover. Add pineapple with liquid, bell pepper, carrot, cashews and ginger; mix well. Place chicken over rice mixture; press slightly into rice. Brush chicken with teriyaki baste and glaze.
Return to oven; bake, uncovered, an additional 30 to 40 minutes or until chicken is fork-tender, its juices run clear, and rice is tender.
Brown rice is a whole-grain rice with only the outer husk removed. As a result, brown rice has a wonderful nutty flavor and chewy texture. This also means brown rice takes a little longer to cook than does white rice. Store brown rice sealed in an airtight container in the pantry for up to six months.
Bone-in chicken breasts can be used in place of the boneless chicken breasts. Cook them an additional 5 to 10 minutes.
Brown rice is higher in fiber and B vitamins than white rice.
Multi-grain rolls, sparkling water and hot green tea complete the meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.