Recipe by Boomette
From Betty Crocker The 300 Calorie Cookbook. It's currently in the oven and smelling so good.
Top Review by Ginny Sue
Very nice chicken and rice dish that looks and smells wonderful. For me, the herbes de provence was a little strong in flavor, so I would probably cut back a bit on that. Based on the other reviews, I reduced the amount of water to 1 1/2 cups instead of 2 cups, and the rice turned out perfectly with no leftover water in the bottom of the dish.
- 1⁄4 cup sun-dried tomato packed in oil, drained, chopped
- 2 tablespoons herbes de provence (if herbes de provence is not available, use any combination of dried basil, fennel seed, lavender, m)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon garlic, finely chopped
- 1 teaspoon salt (I omitted it)
- 8 large chicken thighs, skin removed (about 2 lb)
- 1 1⁄2 cups fresh mushrooms, sliced (about 4 ounces)
- 1 cup long-grain white rice, uncooked
- 1 medium carrot, shredded (3/4 cup)
- 2 cups boiling water
- 1 tablespoon fresh Italian parsley, chopped
- 2 teaspoons lemon peel, grated
Directions See How It's Made
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
- Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
- Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
- Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.