13 July 2011

Baked Chicken Breast with Rice and Spinach

4 servings:  8pts plus per serving


I didn't take a picture of this but there is one breast left over and I'll take a pic of it tomorrow when I have it for lunch. :D

Baked Chicken Breast with Rice and Spinach

  • 4 chicken Breasts (4oz each, trimmed of all fat)
  • 2 Roma tomatoes, diced (or 1 medium)
  • 2 handfuls baby spinach, chopped (approx. 1 1/2 cups stuffed before chopping)
  • 1 can cream of mushroom soup
  • 1 cup water *
  • 3/4 cup regular rice (not instant)
  • 1/4 cup red onion, diced
  • 2T chicken bouillon powder
  • 1T onion powder
  • 1T soy sauce (reduced sodium)
  • 1/2 T garlic powder
  • 1t poultry seasoning
  • 1t smoked paprika
  • salt and pepper
 * 1 1/4 - 1 1/2 if you want the rice more creamy

Mix everything except the chicken in a large bowl.
Pour into the bottom of a sprayed baking dish. (I used a 9x9 non-stick)

Place chicken on top, season with salt and pepper.

Cover tightly and bake at 375 for 1 hr.

Remove from oven and let sit covered 10-15 min.

I served this with a simple side salad.

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