Easy Tropical Chicken and Rice Bake
An all-in-one chicken bake with tropical and bright flavors, yet the comfort of a baked dinner meal.
- 2 clove garlic
- 1/4 cup brown sugar
- 1/4 cup soy sauce, gluten free
- 1 1/2 cup chicken broth, low-sodium
- 1 1/2 cup Brown rice, Instant
- 1 medium onion
- 2 medium bell pepper, red
- 15 ounce pineapple tidbits
- 1 pound chicken breast
- 4 slice turkey bacon
- 1 stalk green onion
Preheat oven to 450 degrees F. Spray a 9x13 inch baking dish with cooking spray.
Mince garlic and add to a mixing bowl with brown sugar, soy sauce, chicken broth and rice.
Dice onion and bell peppers; add to the mixing bowl. Drain the pineapple, reserving juice. Measure out 1 cup of juice, and add to the bowl along with the pineapple.
Cut chicken into 1 inch pieces and add to mixing bowl. Stir to combine; pour into prepared baking dish.
Cover with foil and bake for 20 minutes.
Meanwhile, cook bacon as directed on package and crumble. Slice green onion.
After baking for 20 minutes, remove foil; stir, sprinkle with cooked bacon and sliced green onions. Bake an additional 15-20 minutes. Rice should be tender and the chicken cooked through.
Calories: 289kcal | Carbohydrates: 47g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 546mg | Fiber: 4g | Sugar: 16g