Ashley’s Note: This easy, one-dish dinner idea is ready for those busy nights. It works great for meal prep if you want extras for school lunches or work. It reheats wonderfully and is packed with protein to keep you going! Pair alongside a fresh green salad, loaded with all your favorites!
Ingredients:
- 2 lb. boneless, skinless chicken breast, cubed
- 1 cup uncooked jasmine rice
- 2 cups low-sodium chicken broth
- 1 block (8 oz.) cream cheese
- ½ cup freshly grated parmesan cheese
- 1 whole garlic bulb
- 1 tsp olive oil
- Fresh parsley for garnish
Seasoning blend:
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tsp cumin
- 2 tbls smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Directions:
- Preheat your oven to 400*F. In a 9×13 baking dish, add your uncooked jasmine rice and chicken broth. Stir everything together and spread the rice evenly across the bottom.
- In a large bowl, add your cubed chicken breast along with all the seasoning blend. Toss thoroughly until every piece is evenly coated.
- Place your seasoned chicken evenly on top of the rice mixture, keeping the tops of the chicken exposed.
- Slice the top off your whole garlic bulb to expose the cloves. Drizzle with olive oil and place it cut-side up alongside the chicken. Cover the dish tightly with aluminum foil.
- Bake for 40-50 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165*F. If the rice is still firm, add a splash of hot broth, cover, and continue cooking until tender.
- Remove the foil and squeeze the softened garlic cloves into the rice. Add your cream cheese and grated parmesan, then mix everything into the hot rice until melted and creamy.
- Return to the oven uncovered for another 5-8 minutes. For a golden finish, broil for the final 1-2 minutes, watching closely. Garnish with fresh parsley, divide evenly into 6 meals, and enjoy!