ONE DISH CHICKEN DINNER RECIPES

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ONE-DISH HAWAIIAN CHICKEN BAKE RECIPE - PILLSBURY.COM



One-Dish Hawaiian Chicken Bake Recipe - Pillsbury.com image

This easy dinner packed with teriyaki chicken, rice and pineapple slices will be your new favorite summer casserole.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

1/2 cup teriyaki baste and glaze (from 12-oz bottle)
1 teaspoon grated fresh gingerroot
1 1/2 cups uncooked Minute™ instant white rice
2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
1/3 cup sliced green onions
4 boneless skinless chicken breasts
1 can (8 oz) pineapple slices, drained

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small microwavable bowl, mix teriyaki glaze and grated gingerroot; microwave uncovered on High 30 to 45 seconds to cook ginger. Reserve 3 tablespoons glaze; set aside for using after baking chicken.
  • Stir rice, broth, half of the green onions and 1 tablespoon of the glaze in baking dish.
  • Place chicken breasts on top of rice. Brush chicken with glaze. Cut pineapple rings in half, and place 2 halves on top of each chicken breast. Cover tightly with foil.
  • Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top chicken with reserved glaze and remaining green onions.

Nutrition Facts : Calories 420 , CarbohydrateContent 49 g, CholesterolContent 100 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 41 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 6 g, TransFatContent 0 g

ONE-POT CHICKEN & RICE | CHICKEN RECIPES | JAMIE MAGAZINE



One-pot chicken & rice | Chicken recipes | Jamie magazine image

A humble one-pot chicken and rice dish – a perfect mid-week meal for the whole family to enjoy.

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

olive oil
2 free-range chicken legs
2 free-range chicken thighs
1 onion
1 clove of garlic
2 teaspoons ground coriander
1 heaped teaspoon ground cumin
250 g long-grain rice
150 g Medjool dates
1 tablespoon runny honey
a few sprigs of fresh coriander

Steps:

    1. Heat a splash of oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
    2. Peel and dice the onion then in the same pan, sweat the onion until softened, before crushing in the garlic and adding the spices.
    3. Allow to cook for about 2 minutes, then stir in the rice, dates, honey and browned chicken.
    4. Cover with water and bring to the boil before allowing to simmer, covered, over a medium heat for 30 minutes, or until the rice and chicken are cooked through.
    5. Season to taste with sea salt and black pepper, then pick, roughly chop and scatter over the coriander leaves, to serve.

Nutrition Facts : Calories 267 calories, FatContent 7.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 21 g protein, CarbohydrateContent 30.3 g carbohydrate, SugarContent 18.9 g sugar, SodiumContent 0.2 g salt, FiberContent 1.5 g fibre

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