1 1/2 pounds chicken breasts, tenders or thighs
1 cup uncooked long grain rice
1/4 cup chopped sun dried tomatoes, drained
or I prefer 1/4 cup sun dried tomato pesto
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Marsala wine
3 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
2 teaspoons Italian seasoning
1 bunch green onions, sliced thin tops and all
1 cup chopped carrots
2 cups boiling water
chopped fresh parsley for garnish
  • Whisk together the tomatoes, olive oil, lemon juice, garlic, Italian seasoning and 1/2 of the salt and pepper.
  • In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
  • Preheat oven to 375 degrees.
  • Spray a 9×13 baking dish with PURE.
  • Place rices, carrots and onions in the baking dish.
  • Sprinkle with remaining salt and pepper.
  • Remove chicken pieces from the marinade to a plate.
  • Stir remaining marinade into the boiling water and then stir that into the rice.
  • Evenly layer chicken pieces over rice.
  • Cover tightly with foil.
  • Bake 1 hour or until all the liquid is absorbed and rice is tender.
  • Sprinkle with fresh parsley as garnish.

aprons 3