Imported from Instagram

Roasted Garlic Parmesan Chicken & Rice Bake

Name: Roasted Garlic Parmesan Chicken & Rice Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb Boneless, skinless chicken breast (Cubed); 1 cup Dry jasmine rice (Uncooked); 2 cups Low-sodium chicken broth (Keep a little extra hot broth available if needed when the rice is still firm; the source gives no amount for this extra broth.); 8 oz Reduced-fat cream cheese (One block); 0.5 cup Freshly grated Parmesan cheese; 1 Garlic bulb (Slice off the top to expose the cloves; roast cut-side up alongside the chicken.); 1 tsp Olive oil (For drizzling over the garlic bulb); Fresh parsley (For garnish); 2 tsp Garlic powder (Seasoning blend); 2 tsp Italian seasoning (Seasoning blend); 2 tsp Onion powder (Seasoning blend); 2 tbsp Smoked paprika (Seasoning blend); 1 tsp Salt (Seasoning blend); 0.5 tsp Black pepper (Seasoning blend)

Recipe by Adam Wolfe | Fitness @adamwolfefitness · Instagram

Imported by Blak Rabbit on SeeMeCook

A comforting oven-baked meal of seasoned chicken and jasmine rice, made creamy with roasted garlic, reduced-fat cream cheese, and freshly grated Parmesan. The source describes it as a high-protein meal-prep dish.

4 servings70 minAmerican

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Ingredients

2 lb Boneless, skinless chicken breast (Cubed)
1 cup Dry jasmine rice (Uncooked)
2 cups Low-sodium chicken broth (Keep a little extra hot broth available if needed when the rice is still firm; the source gives no amount for this extra broth.)
8 oz Reduced-fat cream cheese (One block)
0.5 cup Freshly grated Parmesan cheese
1 Garlic bulb (Slice off the top to expose the cloves; roast cut-side up alongside the chicken.)
1 tsp Olive oil (For drizzling over the garlic bulb)
Fresh parsley (For garnish)
2 tsp Garlic powder (Seasoning blend)
2 tsp Italian seasoning (Seasoning blend)
2 tsp Onion powder (Seasoning blend)
2 tbsp Smoked paprika (Seasoning blend)
1 tsp Salt (Seasoning blend)
0.5 tsp Black pepper (Seasoning blend)

Steps

1
Preheat the oven to 400°F (200°C). Set out a 9 × 13-inch baking dish.
2
Put the uncooked jasmine rice and chicken broth in the baking dish. Stir to combine, then spread the rice evenly across the bottom.
3
In a large bowl, combine the cubed chicken with the garlic powder, Italian seasoning, onion powder, smoked paprika, salt, and black pepper. Toss thoroughly so every piece is evenly coated.
4
Arrange the seasoned chicken evenly over the rice mixture, keeping the tops of the chicken exposed.
5
Slice the top off the garlic bulb to expose the cloves. Drizzle it with olive oil and place it cut-side up alongside the chicken.
6
Cover the baking dish tightly with aluminum foil.
7
Bake for 40–50 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If the rice is still firm, add a splash of hot broth, cover again, and continue baking until tender.
8
Remove the foil. Squeeze the softened garlic cloves into the rice.
9
Add the reduced-fat cream cheese and grated Parmesan to the hot rice. Mix until the cheeses have melted and the rice is creamy.
10
Return the dish to the oven uncovered for 5–8 minutes. For a golden finish, broil for the final 1–2 minutes, watching closely.
11
Garnish with fresh parsley and divide into 4 meals to serve.

Notes

The written ingredient list says this makes 4 meals, and the transcript also says to divide it into four. The written directions conflict by saying to divide into 6 meals; this extraction follows the stated yield and transcript. The transcript mentions seasoning the garlic with garlic, but the written recipe does not specify an amount; no additional garlic seasoning is included. A splash of hot broth may be needed if the rice is still firm; no quantity is specified.