Categories: Meals
Ingredients
- 1 tbsp + 1 tsp olive oil
- 1 small shallot, minced
- 3/4 cup converted white rice
- 8 oz can tomato sauce
- 1 cup finely chopped broccoli florets and tender stalks
- 1/4 cup garlic-and-herb cheese spread
- 1/2 tsp grated lemon zest
- Kosher salt and black pepper
- 4 small chicken breasts
- 1/2 tsp paprika
- 1/4 cup chopped fresh parsley
Directions
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Preheat the oven to 450. Heat 1 tsp olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set side, covered.
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Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 tsp olive oil and a pinch each of salt and pepper in a small bowl; set aside.
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Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle. Rub the chicken with the remaining 2 tsp olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12-15 minutes.
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Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.