Oven-Baked Chicken & Garlic Butter Rice
with Spinach & Pickled Peppers
Keep it 2 Servings
50 min
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake tender bites of chicken over a hearty mix of rice, spinach, demi-glace (simply reduced chicken stock), and garlic-herb butter. You'll top the dish off with a dollop of sour cream and some tangy pickled peppers.
Details
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll bake tender bites of chicken over a hearty mix of rice, spinach, demi-glace (simply reduced chicken stock), and garlic-herb butter. You'll top the dish off with a dollop of sour cream and some tangy pickled peppers.
Nutrition
600 Cal/serving
See details
Ingredients
10 oz
Boneless Chicken Breast Pieces
½ cup
Long Grain White Rice
⅓ cup
Mirepoix
3 oz
Baby Spinach
1 tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 oz
Garlic & Herb Flavored Butter
¼ cup
Sour Cream
½ oz
Sweety Drop Peppers
2 ½ tbsp
Chicken Demi-Glace
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
1 OF 3
step 1
Prepare the ingredients & make the base
Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the spinach, demi-glace, mirepoix, rice, and softened butter. Stir to combine. Add 3/4 cup of water to the trays. Season with salt and pepper; stir to thoroughly combine.
Instructions
step 1
Prepare the ingredients & make the base
Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the spinach, demi-glace, mirepoix, rice, and softened butter. Stir to combine. Add 3/4 cup of water to the trays. Season with salt and pepper; stir to thoroughly combine.
step 2
Add the chicken
Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base.
step 3
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven. Serve the baked tray topped with the sour cream and peppers. Enjoy!
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