Chicken with rice with tomatoes and basil

Chicken with rice with tomatoes and basil

Chicken with rice with tomatoes and basil

Chicken with rice with tomatoes and basil Fortunately, this basil-parmesan chicken and rice with tomatoes is an outstanding miracle recipe—perfect for the Monday blues. It’s Monday and we FEEL it.

Doesn’t that chicken and rice seem simply incredible? What makes this recipe even better, do you know? You may have a fantastic supper meal in just one hour!

You only need to prepare some brown rice for this chicken and rice with tomatoes and basil-parmesan sauce. You’ll sear your chicken and then roast it until it reaches around 150oF while the rick is cooking.

The chicken will be placed aside while the tomatoes, onions, and peppers are cooked in the same pan. After they’ve softened well, you’ll put the skillet together. The rice, chicken, and some parsley and basil must only be added. Sprinkle it with grated parmesan, then bake it until the chicken reaches 165°F!

Each breast is finely sliced and placed on top of each rice dish when I serve this basil-parmesan chicken. Whatever you do, you’re going to adore this meal no matter how you serve it.

If you tried this dish, please give it a rating and a little remark on how you enjoyed it. Please tag me on Instagram if you take a photo of it so I may highlight you in my feed!

Chicken with rice with tomatoes and basil
Fortunately, this basil-parmesan chicken and rice with tomatoes is an outstanding miracle recipe—perfect for the Monday blues. It’s Monday and we FEEL it.

Ingredients \sChicken:

4 chicken breasts, boneless and skinless
two tablespoons of dried thyme
paprika, two tablespoons
1 teaspoon of powdered garlic
pepper and salt as desired
1 teaspoon cooking oil for frying that is neutral
Rice with tomatoes and basil-Parmesan:
one cup of brown or wild rice
optional pat of butter
1.3 cups of water
1 yellow onion, chopped after peeling
2 trimmed, deseeded, and chopped bell peppers
1 can of diced tomatoes, quartered, or 1 pound of tomatoes
freshly grated parmesan cheese, divided into two cups.
finely cut parsley, divided into two cups
10 broken, split basil leaves

To taste, add salt, pepper, and red pepper flakes.
Instructions
Rice preparation:
In a sauce pan, mix the rice with the butter, water, and a little salt. Bring to a boil, give it a quick stir, cover, lower the heat, and simmer for 35 minutes. Before fluffing with a fork, turn off the heat and let the dish sit for five minutes. Note: Depending on the type of rice, cooking times may change.
Chicken preparation:
Thyme, paprika, and garlic powder are mixed together in a basin. After thoroughly patting the chicken dry, season it with salt and pepper. Rub the chicken with the spice mixture after sprinkling it on.

Return the skillet to a medium heat and carefully begin cooking the vegetables. Add the peppers and onions, then season everything with salt, pepper, and any leftover spice combination. Cook the peppers and onions until they are tender and golden brown for 10 minutes, stirring often.
Cook for another five minutes after adding the tomatoes. To taste, season with salt, pepper, and red pepper flakes.
Put the Skillet Together:
Mix the rice with the veggies in the pan after adding the rice. Parsley, basil, and all but 1 tablespoon of the parmesan cheese should be sprinkled over the pan. Chicken breasts should be added on top.

For 8 to 10 more minutes, or when the chicken reaches 165°F, place the pan back in the oven.
Serving the chicken and rice skillet with basil-parmesan:
Slice the chicken very thinly after removing it from the pan. Place the chicken on top of the rice and tomatoes on each dish. Add the remaining parmesan, parsley, and basil as a garnish. Enjoy!
Nutrition
688 kcal of energy, 23g of carbohydrates, 100g of protein, 20g of fat, 545 mg of sodium, 7g of fiber, 14g of sugar, and 193 mg of vitamin C.