One-Pan Chicken, Broccoli, and Rice Bake

Ingredients

• 10 Chicken Thigh (boneless and skinless)
• 2 cups White Rice
• 1 Onion (diced)
• 1 tbsp Chives (dried)
• 1 tbsp Dill (dried)
• 1 tbsp Parsley (dried)
• 1 tsp Table Salt
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Worcestershire Sauce
• 4 cups Chicken Broth
• 1 Broccoli (cut into florets)
• 4 tbsp Plant-Based Butter (sliced into squares)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Place the boneless, skinless chicken thighs in a single layer at the bottom of a large glass baking dish.

3. 3

   Pour the white rice over the chicken and spread it out evenly using tongs or a spatula.

4. 4

   Add the diced onion to the center, then sprinkle the dried chives, dried dill, and dried parsley around it.

5. 5

   Season the dish with salt, a hefty amount of freshly ground black pepper, and a few splashes of Worcestershire sauce.

6. 6

   Pour the chicken broth over everything, ensuring the rice and chicken are fully submerged. Use a spatula to lightly mix the herbs and onions into the liquid.

7. 7

   Tuck the broccoli florets into the mixture between the chicken pieces.

8. 8

   Top the dish with slices of plant-based butter, spreading them evenly across the surface.

9. 9

   Bake in the preheated oven for approximately 1 hour until the rice is tender and the chicken is fully cooked.