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For all you busy moms, this one’s for you. Dinner in 30 minutes — can it get any better than that? Easy and so delicious.
1 pound (1/2 kilogram) thinly sliced chicken breast
1 (10-oz./280-g.) bag colored mini peppers, cleaned and halved
2 cups instant brown rice (I used Minute brand)
1 and 1/2 cups Manischewitz Chicken Broth or 1 and 1/2 cups water plus 2 tablespoons chicken soup mix
3 tablespoons Bartenura Olive Oil
1 and 1/2 tablespoons Bartenura Balsamic Vinegar
1 and 1/2 tablespoons Gefen Pure Honey
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
Mix rice and broth together. Spread on the bottom of the baking sheet. Lay chicken breasts over the rice. Spread mini peppers on the rice, all around the chicken breasts.
Whisk together the olive oil, balsamic vinegar, and honey till thickened. Brush dressing over the chicken and peppers. Reserve the remaining dressing.
Cover and bake for 25–30 minutes. (Check that chicken is baked through before removing from the oven.) Remove baking sheet from oven and brush chicken and veggies once more with honey balsamic dressing.
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
How Would You
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can I make this with pargiot?
Sure
Can you make this with regular instant Minute Rice? (Not brown)
I think you should be able to.