Vegetable Rice Chicken Bake

Vegetable Rice Chicken Bake

Miz Helen's Kitchen

Ingredients

1 teaspoon salt

1 teaspoon pepper

3 boneless, skinless chicken breast, cut in 2 inch pieces

2 tablespoon olive oil

2 cloves garlic, minced

1 yellow onion, chopped

2 cups celery, chopped

1 red bell pepper, chopped

3 cups chicken broth

2 tablespoon fresh lemon juice

zest of 1 lemon

1-1/2 cups long grain white rice

1 tablespoon Italian seasoning

Fresh Parsley for garnish

Directions

Salt and pepper the chicken pieces

Heat the olive oil in a large 6 quart oven proof stew pot.

Brown the chicken pieces, and let the chicken cook for 3 minutes on each side, then remove the chicken pieces to a holding platter.

Add the garlic, onion, celery, and bell pepper to the pot and saute until the onions are clear and the celery is tender.

Mix the chicken broth with the zest and juice of the lemon pour it into the pot with the vegetables.

Pour the rice into the pot and stir well, then bring the mixture to a boil. Then reduce the heat.

Sprinkle the Italian seasoning over the chicken pieces and place the seasoned chicken over the rice and liquid.

Place the lid on the stew pot and bake in the oven at 400 degrees for 35 to 40 minutes.

Remove the lid and garnish with fresh parsley.