Oven-Baked Chicken & Garlic Butter Rice with Spinach & Pickled Peppers
Ready to Cook

Oven-Baked Chicken & Garlic Butter Rice

with Spinach & Pickled Peppers

50 MIN
4 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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ingredients
Oven-Baked Chicken & Garlic Butter Rice with Spinach & Pickled Peppers
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Long Grain White Rice
  • ⅔ cup Mirepoix
  • 6 oz Baby Spinach
  • 2 oz Garlic & Herb Spreadable Butter
  • ¼ cup Sour Cream
  • 5 Tbsps Chicken Demi-Glace
  • 1 oz Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Single-Use Aluminum Trays
Prepare the ingredients & make the base
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. Between the two trays, evenly divide the spinach, demi-glace, mirepoix, rice, and softened butter. Stir to combine. Add 3/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Add the chicken
3 Add the chicken

Pat the chicken dry with paper towels. Season with salt, pepper, and the spice blend. Evenly divide the seasoned chicken between the two trays; arrange in an even layer on top of the prepared base.

Bake the trays & serve your dish
4 Bake the trays & serve your dish

Tightly cover the trays 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 trays topped with the sour cream and peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the base
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. Between the two trays, evenly divide the spinach, demi-glace, mirepoix, rice, and softened butter. Stir to combine. Add 3/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

3 Add the chicken

Pat the chicken dry with paper towels. Season with salt, pepper, and the spice blend. Evenly divide the seasoned chicken between the two trays; arrange in an even layer on top of the prepared base.

Add the chicken
Bake the trays & serve your dish
4 Bake the trays & serve your dish

Tightly cover the trays 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 trays topped with the sour cream and peppers. Enjoy!

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