Ingredients
4
4 servings
- •3 tablespoons olive oil
- •4 skinless, boneless chicken breasts
- •4 ounces diced onion
- •12 ounces ground beef
- •1 tablespoon minced garlic
- •2 teaspoons ground cinnamon
- •1 teaspoon ground allspice
- •¾ teaspoon salt
- •¼ teaspoon ground cayenne pepper
- •1 ½ cups long grain rice
- •3 cups chicken broth
- •2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
- Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.
Nutritional Facts
Per 4 servings
- Calories: 680
- Carbohydrate: 61g
- Fat: 27g
- Fiber: 2g
- Protein: 44g
- Sugar: 2g
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