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.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
20 mins
marinate:
15 mins
bake:
35 mins
total:
1 hr 10 mins
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 plastic wrap followed by a layer of aluminum 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 (don't forget to remove the plastic wrap), 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; fat 8g; cholesterol 124mg; saturated fat 1g; carbohydrates 48g; mono fat 3g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 46g; vitamin a 921.9IU; vitamin c 53.5mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 14.1mg; vitamin b6 1.4mg; folate 78.7mcg; vitamin b12 0.2mcg; sodium 701mg; potassium 1228mg; calcium 88mg; iron 1.7mg.
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