Ingredients
4
4 servings
- •cooking spray
- •½ cup brown rice
- •1 cup diced celery
- •1 red bell pepper, diced
- •1 green bell pepper, diced
- •3 skinless, boneless chicken breasts, cut into 1-inch pieces
- •1 cup water
- •2 tablespoons gluten-free soy sauce (tamari)
- •1 tablespoon rice vinegar
- •1 tablespoon minced garlic
- •1 ½ teaspoons minced ginger
- •½ teaspoon ground cumin
- •½ teaspoon ground black pepper
- •¼ teaspoon salt
- •1 (8 ounce) can sliced water chestnuts, drained
- •1 cup cashews
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish with cooking spray.
- Spread brown rice at the bottom of the casserole dish. Layer celery, red bell pepper, and green pepper on top. Top with chicken.
- Mix water, soy sauce, rice vinegar, garlic, ginger, cumin, pepper, and salt in a small bowl. Pour over chicken. Arrange water chestnuts on top.
- Bake in the preheated oven until chicken is tender, about 45 minutes. Add cashews. Continue baking until browned, about 10 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 428
- Carbohydrate: 42g
- Fat: 19g
- Fiber: 5g
- Protein: 26g
- Sugar: 6g
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