Directions
- 1Add 3 tablespoons of rinsed rice to each of five glass bowls.
- 2Add 2 tablespoons of tomato sauce (or blended diced tomatoes) to each bowl.
- 3Add 1 tablespoon of plain nonfat Greek yogurt to each bowl.
- 4Add 12 grams of sun-dried tomatoes to each bowl.
- 5Add salt and pepper to each bowl.
- 6Add 1/4 cup of chicken broth to each bowl.
- 7Stir the contents of each bowl.
- 8Add 100 grams of frozen spinach and 100 grams of diced asparagus spears to each bowl.
- 9Add 5 ounces of seasoned (salt, pepper, garlic, oregano, red pepper) boneless, skinless chicken breast to each bowl.
- 10Bake in the oven at 350°F for 40 minutes.
- 11Add 28 grams of fresh grated parmesan cheese to each bowl.
Ingredients
- 3 tablespoons rinsed rice
- 2 tablespoons tomato sauce
- 1 tablespoon plain nonfat Greek yogurt
- 60 grams sun-dried tomatoes
- 12 grams salt
- 12 grams pepper
- 0.25 cup chicken broth
- 100 grams frozen spinach
- 100 grams diced asparagus spears
- 5 ounces boneless, skinless chicken breast
- 1 garlic
- 1 oregano
- 1 red pepper
- 28 grams fresh grated parmesan cheese
Equipment
ovenbaking sheetglass bowlssievemeasuring spoonsfork
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