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8 Points

Creamy Lemon Chicken, Broccoli & Rice Casserole

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This Creamy Lemon Chicken, Broccoli and Rice Casserole is the perfect weeknight meal that is full of so much flavor and easily made in one dish without pre-cooking anything beforehand!

This Creamy Lemon Chicken, Broccoli and Rice Casserole is the perfect weeknight meal that is full of so much flavor and easily made in one dish without pre-cooking anything beforehand!

Ok you guys this is literally the easiest thing you might make all week.  No really, I’m serious.  If you watched my Instagram stories then you saw this come together and I honestly had no idea how this would come out and boy was I pleasantly surprised!  So much garlicky lemon flavor, perfectly cooked chicken, tender rice and broccoli and the best part is you literally just throw all your ingredients into the dish without cooking anything first!  That makes this meal perfect for those busy weeknights when you need to throw something together in a pinch.

I did make this cream sauce on the stove first because you really want those flavors to blend together, but everything comes together in just minutes!  So much lemony goodness with garlic, parmesan cheese and fresh herbs, I promise you this is really delicious!

This Creamy Lemon Chicken, Broccoli and Rice Casserole is the perfect weeknight meal that is full of so much flavor and easily made in one dish without pre-cooking anything beforehand!

Chicken and rice is one of those hearty staples I grew up eating so this dish reminds me of being a kid and is basically the perfect comfort food.  The addition of broccoli completes the entire meal and ensures you get those veggies for dinner!  Your kids will love this too and the leftovers taste even better the next day (if you even have any leftover).

Lemon with my chicken is one of my favorite flavor combinations as you’ve probably already seen from my sheet pan lemon rosemary chicken and potatoes, this one pot lemon rosemary chicken, or even my lemon chicken with thyme recipe.  See clearly I’m obsessed!  Lemons just give everything such a fresh vibrant taste without adding many calories, especially on the broccoli, so this whole meal is such a winner in my book.  It’s also great for meal prep too because as I said earlier, this dish tastes even better the next day!

This Creamy Lemon Chicken, Broccoli and Rice Casserole is the perfect weeknight meal that is full of so much flavor and easily made in one dish without pre-cooking anything beforehand!

I don’t suggest using brown rice for this recipe because brown rice takes much longer to cook, although you could certainly try it with brown instant rice.  I haven’t made it that way yet, but I will test it and let you know how it turns out!

I really hope you all enjoy this chicken, rice and broccoli meal as much as we did!  The flavors are truly outstanding and I’d love to hear from you if you DO make this!  Please leave your comments below or I love it when you tag me on Instagram using the hashtag #eatyourselfskinnyrecipe so I can see all your delicious photos!

Creamy Lemon Chicken, Broccoli & Rice Casserole

 

  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1¾ cup low sodium chicken broth
  • ½ cup heavy cream
  • Juice of 1 lemon
  • 1 tsp fresh thyme (or rosemary)
  • ½ tsp red pepper flakes (or more if you prefer)
  • Salt and pepper, to taste
  • 1 cup grated Parmesan cheese, divided
  • ¾ cup uncooked long grain white rice
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts, cut into 1½-inch pieces
  • ⅓ cup breadcrumbs
  1. Preheat oven to 375 degrees F.
  2. In a large skillet on medium heat, drizzle olive oil and sauté the garlic for 1 minute until fragrant. Add chicken broth, heavy cream, lemon juice, fresh herbs, red pepper flakes and salt/pepper and bring to a simmer. Mix in a ½ cup of Parmesan cheese and remove from heat.
  3. In a large 9×13 casserole dish sprayed with cooking spray, combine broccoli, rice and chicken (I would also season the chicken with additional salt and pepper) and pour sauce over top making sure everything is coated. Top with breadcrumbs and remaining Parmesan cheese.
  4. Tightly cover the casserole with foil and bake for 35 minutes then remove the foil and bake an additional 10 minutes uncovered until chicken is cooked through and the rice has absorbed all the liquid.
  5. Remove from the oven and let the dish sit for 5 minutes before serving. Enjoy!

Serving Size: ⅙th of casserole • Calories: 338 • Fat: 16 g • Saturated Fat: 8.1 g • Carbs: 14.6 g • Fiber: 1.1 g • Protein: 31.6 g • Sugars: 1.4 g • WW Freestyle Points: 8

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8 Points

Sweet Potato & Black Bean Quinoa Bake

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This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Cinco de Mayo is right around the corner so why not throw all your favorite Mexican flavors together into one healthy casserole!

I’m ALL about quick and easy recipes, especially during the busy work week, and it truly doesn’t get much easier (or tastier!) than this Sweet Potato and Black Bean Quinoa Bake!  I mean you literally just dump all of your ingredients into one single dish and throw it in the oven.  It’s that easy!  A satisfyingly healthy meal that is super filling and packed with fiber and protein despite being a meatless dish.

Once or twice a week I really like to eat all plant-based meals which makes this recipe perfect for our family and also gives us delicious leftovers for our meal prep!  Sometimes I’ll add chicken or beef along with this casserole, but it really is super delicious all on its own or over a salad with some sliced avocado 🙂

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

The quinoa in this recipe cooks really easily in the baking dish along with the rest of the ingredients, zero stove top cooking required!  A delicious combination of sweet potatoes, black beans, and corn along with seasonings like chili powder, cumin, thyme and garlic.  If you’re not a fan of quinoa, brown rice would make a great substitute!

I really love this simple casserole because not only does it make a filling weeknight meal all on its own, but this also makes a great side dish too.  If you aren’t vegan or dairy-free, feel free to throw in some shredded chicken, ground beef or turkey along with some shredded cheese or you could even serve this up on taco night.  The leftovers sure make a delicious breakfast too!  Just add a fried egg and some avocado 😉

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Personally I found that chopping the sweet potatoes into smaller cubes made this recipe work best as this makes the potatoes super tender while cooking.  The easiest way to do this was to slice the sweet potatoes into “fries” then chop them into cubes, about a 1/2 inch each.

Another tip is to bake this dish covered for the first 45 minutes then finish off baking uncovered so that the liquid can really get absorbed while also giving the potatoes a nice color.  I also allowed the casserole to sit for an additional 5 minutes once I pulled it out of the oven so that any of the remaining liquid could be soaked up with the rest of the dish.  I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and tasted perfect after sitting for a few minutes before serving!

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Once everything is cooked, I simply just sprinkled with some chopped green onions and it was ready to serve!  This is definitely one of those dishes you can easily make to your liking too, feel free to substitute other veggies that you prefer such as chopped bell peppers, zucchini or squash, you can change up the seasonings and, as I said before, this would also taste delicious topped with some shredded cheese!

I really hope you all enjoy this sweet potato and black bean quinoa casserole as much as we did and if you DO end up making this for you and your family, don’t forget to share your delicious photos on Instagram or Twitter and hashtag #eatyourselfskinnyrecipe so that I can see what you all are eating!  Have a great Cinco de Mayo this week!

Sweet Potato & Black Bean Quinoa Bake
 

Print

Serves: 6 Servings

Ingredients
  • 4 cups sweet potatoes (1/2-inch cubes)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup uncooked quinoa, rinsed
  • 1 cup frozen corn, thawed
  • 2 cups vegetable broth
  • 1 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. garlic salt
  • ½ tsp. dried thyme
  • ½ cup green onions, chopped

Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
  3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
  4. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
  5. NOTE: If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

Nutritional Information
Serving Size: 1¼ cup • Calories: 273 • Fat: 2.5 g • Saturated Fat: 0.1 g • Carbs: 55.8 g • Fiber: 10 g • Protein: 11 g • Sugars: 6.6 g • WW Freestyle Points: 8

3.5.3218

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

The post Sweet Potato & Black Bean Quinoa Bake appeared first on Eat Yourself Skinny.

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8 Points

Sweet Potato & Black Bean Quinoa Bake

Published

on


Clickbank.com Ads Revealed: The Secrets our Clients Used to Earn $3 Billion

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Cinco de Mayo is right around the corner so why not throw all your favorite Mexican flavors together into one healthy casserole!

I’m ALL about quick and easy recipes, especially during the busy work week, and it truly doesn’t get much easier (or tastier!) than this Sweet Potato and Black Bean Quinoa Bake!  I mean you literally just dump all of your ingredients into one single dish and throw it in the oven.  It’s that easy!  A satisfyingly healthy meal that is super filling and packed with fiber and protein despite being a meatless dish.

Once or twice a week I really like to eat all plant-based meals which makes this recipe perfect for our family and also gives us delicious leftovers for our meal prep!  Sometimes I’ll add chicken or beef along with this casserole, but it really is super delicious all on its own or over a salad with some sliced avocado 🙂

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

The quinoa in this recipe cooks really easily in the baking dish along with the rest of the ingredients, zero stove top cooking required!  A delicious combination of sweet potatoes, black beans, and corn along with seasonings like chili powder, cumin, thyme and garlic.  If you’re not a fan of quinoa, brown rice would make a great substitute!

I really love this simple casserole because not only does it make a filling weeknight meal all on its own, but this also makes a great side dish too.  If you aren’t vegan or dairy-free, feel free to throw in some shredded chicken, ground beef or turkey along with some shredded cheese or you could even serve this up on taco night.  The leftovers sure make a delicious breakfast too!  Just add a fried egg and some avocado 😉

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Personally I found that chopping the sweet potatoes into smaller cubes made this recipe work best as this makes the potatoes super tender while cooking.  The easiest way to do this was to slice the sweet potatoes into “fries” then chop them into cubes, about a 1/2 inch each.

Another tip is to bake this dish covered for the first 45 minutes then finish off baking uncovered so that the liquid can really get absorbed while also giving the potatoes a nice color.  I also allowed the casserole to sit for an additional 5 minutes once I pulled it out of the oven so that any of the remaining liquid could be soaked up with the rest of the dish.  I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and tasted perfect after sitting for a few minutes before serving!

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Once everything is cooked, I simply just sprinkled with some chopped green onions and it was ready to serve!  This is definitely one of those dishes you can easily make to your liking too, feel free to substitute other veggies that you prefer such as chopped bell peppers, zucchini or squash, you can change up the seasonings and, as I said before, this would also taste delicious topped with some shredded cheese!

I really hope you all enjoy this sweet potato and black bean quinoa casserole as much as we did and if you DO end up making this for you and your family, don’t forget to share your delicious photos on Instagram or Twitter and hashtag #eatyourselfskinnyrecipe so that I can see what you all are eating!  Have a great Cinco de Mayo this week!

Sweet Potato & Black Bean Quinoa Bake

 

  • 4 cups sweet potatoes (1/2-inch cubes)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup uncooked quinoa, rinsed
  • 1 cup frozen corn, thawed
  • 2 cups vegetable broth
  • 1 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. garlic salt
  • ½ tsp. dried thyme
  • ½ cup green onions, chopped
  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
  3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
  4. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
  5. NOTE: If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

Serving Size: 1¼ cup • Calories: 273 • Fat: 2.5 g • Saturated Fat: 0.1 g • Carbs: 55.8 g • Fiber: 10 g • Protein: 11 g • Sugars: 6.6 g • WW Freestyle Points: 8

3.5.3218

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish! #glutenfree #dairyfree #vegan #mealprep

Revealed: The Secrets our Clients Used to Earn $3 Billion

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