Double up! This delicious spicy chicken dinner makes enough for two meals (8 servings total)! Use up your leftover rice and enjoy one tonight, then freeze the other for later.

Sammy Mila
Source: Better Homes and Gardens

Gallery

Jason Donnelly

Recipe Summary

prep:
20 mins
marinate:
15 mins
bake:
35 mins at 425°
Servings:
8
Yield:
8 chicken breasts + 12 cups rice mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Grease a 3-qt. rectangular baking dish and a 3-qt. disposable foil pan. Place chicken in a large bowl.

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  • For marinade, in a small bowl combine next seven ingredients (through olive oil). Drizzle over chicken; toss to coat. Marinate at room temperature 15 minutes.

  • In another large bowl combine next seven ingredients (through pepper). Divide rice mixture between prepared baking dish and foil pan. Top each with half of the chicken; drizzle with any remaining marinade.

  • Cover chicken mixture in foil pan with foil. Store in freezer up to 3 months.

  • Bake remaining chicken mixture, covered with foil, 35 minutes or until chicken is done (165°F). If desired, sprinkle with sesame seeds and lime wedges.

To Heat

Thaw frozen pan of chicken mixture in refrigerator up to 48 hours. Preheat oven to 425°F. Bake, covered with foil, 45 minutes or until chicken is done (165°F). Slice chicken; arrange on top of rice mixture. If desired, sprinkle with sesame seeds.

Nutrition Facts

452 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 124mg; sodium 701mg; potassium 1228mg; carbohydrates 48g; fiber 4g; sugar 7g; protein 46g; trans fatty acid 0g; vitamin a 922IU; vitamin c 53mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 14mg; vitamin b6 1mg; folate 79mcg; vitamin b12 0mcg; calcium 88mg; iron 2mg.
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