Best Baked Rice With Brussels Sprouts And Chicken Recipes

EASY BAKED CHICKEN WITH BRUSSELS SPROUTS

Steps:

• In a large glass bowl, add the chicken and all the ingredients (except the bacon and the brussels sprouts) and stir everything well. Cover the bowl with a beeswax food wrap (this is better for the environment than plastic wrap) and place the chicken in the fridge to marinate for 30 minutes (minimum) or overnight.
• Preheat the oven at 400F.
• In a large skillet or baking sheet, add the chicken and the Brussels sprouts. Place in a way that they are in a single layer.
• Bake for about 35-40 minutes of until the chicken get the internal temperature of 165F.
• While the chicken is in the oven, cook the bacon in a skillet for about 7-10 minutes or until they are nice and crispy. Once the chicken and Brussels sprout are done, remove from the oven and top with chopped bacon.

BRUSSELS SPROUTS RICE CASSEROLE

Steps:

• Preheat oven to 375°.
• Place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
• Melt margarine in saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
• Stir in salt and pepper. Set aside.
• Coat a 9-inch baking dish with cooking spray. Pat cooked rice into bottom of dish; arrange Brussels sprouts on top of rice.
• Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
• Combine breadcrumbs and cheese; sprinkle over sauce.
• Bake at 375° for 20 minutes or until lightly browned.

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
• Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
• Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.