Now that it is almost October, the weather is getting colder. It is no longer unbearable to turn on the oven and fear that it will heat up the apartment. Cook up some rice along with this chicken casserole, and in less than an hour you will have a complete dinner.
Total Time: 40 minutesYield: 2 servings
Ingredients:1 cup water1/2 cup brown rice2 chicken breasts1 zucchini1 yellow squash1/4 cup onion, diced1/4 cup hummus1/2 teaspoon Italian seasoning1 tablespoon olive oilsalt and pepper to tasteDirections:Preheat oven to 450 F.Start the rice first by letting water come to a boil in a pot. Then add the rice and let it simmer for 30 minutes until cooked.While the rice is cooking, dice the zucchini, yellow squash and onion.Add all of the chopped vegetables into a medium-sized bowl. Mix the veggies together and toss them with olive oil, salt and pepper.Pour the vegetables into a 9×9 glass baking dish.Put 2 chicken breasts on top of the vegetables. Next, lightly season them with Italian seasoning.Spread hummus onto each of the chicken breasts.Put tin foil on top of the glass dish before putting it into the oven for 30 minutes.For the last 5 minutes, take off the tin foil so the hummus can dry and make a crusted layer on top of the chicken.
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Nutrition Facts
One Serving: 477gCalories: 377 Fat: 14gCholesterol: 74mgSodium: 242mgPotassium: 889mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 34g
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Christina Saschin can be reached at artseditor@theorion.com or @Stina127 on Twitter.