Herb-Infused Chicken with Creamy Bean and Rice Bake

This dish features succulent herb-infused chicken breasts served alongside a creamy bean and rice bake, elevated with a touch of cheese and a hint of spice. The combination of tender chicken and a comforting, cheesy bean and rice mixture creates a delightful balance of flavors and textures, perfect for a family dinner. It’s a wholesome meal that respects traditional cooking methods while adding a modern twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cooked white rice
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shell noodles, cooked
• 2 medium potatoes, diced
• 1 cup shredded cheese (cheddar or a blend)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the cooked rice, black beans, cooked shell noodles, half of the cheese, chicken broth, and seasonings (garlic powder, onion powder, oregano, smoked paprika, salt, and pepper).
3. Spread the bean and rice mixture evenly in a greased baking dish.
4. In a separate bowl, rub the chicken breasts with olive oil, then season with salt, pepper, and additional smoked paprika.
5. Place the seasoned chicken on top of the bean and rice mixture in the baking dish.
6. Cover the dish with aluminum foil and bake for 25 minutes.
7. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 15 minutes or until the chicken is cooked through and the cheese is bubbly.
8. While the dish is baking, boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
9. Once the chicken is done, let it rest for a few minutes before serving. Garnish with fresh parsley and serve alongside the boiled potatoes.