Lemon Chicken and Rice Casserole
Flavorful chicken seasoned with paprika and lemon over a bed of rice, perfect for one person.
Servings: 1 person
Calories: 199kcal
Equipment
Ingredients
- 1 6-0unce boneless chicken breast
- ½ cup uncooked instant rice
- ⅙ teaspoon celery seed
- 1 tablespoon tomato paste
- ¼ cup chicken broth
- 2 slices lemon
- 2 slices onion
- ¼ teaspoon paprika
Instructions
- Preheat oven to 350 degrees F. Cook the rice according to the package instructions and dice the chicken, and slice the lemons and onion.
- Layer the rice on the bottom on a small baking dish. Arrange the diced chicken over the rice.
- In a small bowl, mix the chicken broth and tomato paste until well combined.
- Pour the sauce over the chicken. Sprinkle the paprika and celery seed over the chicken. Top with the lemon slices and onion.
- Cover the casserole with aluminum foil and bake in the preheated oven for 55 minutes. Check halfway through baking and if seems too dry then add in a little more chicken broth.
- When done, uncover the casserole dish and broil for 2-3 minutes, just until browned and bubbly.
Notes
- Chicken thighs can be substituted.
- Store leftover casserole in an airtight container for 1-2 days in the refrigerator.
Nutrition
Serving: 1casserole | Calories: 199kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Sodium: 352mg | Fiber: 3g | Sugar: 4g
