Preparación de pollo con arroz para la semana

Ingredientes

• 2 chicken breasts
• 1/2 teaspoon Tony Chachere’s Original Creole Seasoning
• 2 Tablespoons Tony Chachere’s No Salt Seasoning Blend
• 1/3 cup full-fat Greek yogurt
• 1 box Tony Chachere’s Creole Butter and Herb Rice (or Tony Chachere’s Creole Dirty Rice, depending on spice preference)
• 2 crowns broccoli

Preparación

1. 1

   Wash and dry the chicken breasts.

2. 2

   To a large ziploc bag, add the Greek...: To a large ziploc bag, add the Greek yogurt, Tony Chachere’s Original Creole Seasoning, and mix to combine. Add in the chicken breasts. Close the ziploc and squeeze to move the chicken around and evenly coat in the yogurt marinade. Place in the refrigerator to marinate for 30 minutes.

3. 3

   Preheat the oven to 450 F. The high...: Preheat the oven to 450 F. The high temperature is important to lock the juices and flavor in.

4. 4

   Bake the chicken for 15 - 18 minutes,...: Bake the chicken for 15 - 18 minutes, or until the chicken is cooked through and the internal temperature reads 165 F on a meat thermometer.

5. 5

   Remove the chicken from the oven and place...: Remove the chicken from the oven and place on a plate. Tent loosely with aluminum foil and allow to rest for 5 minutes before slicing.

6. 6

   While the chicken is baking, cook the rice...: While the chicken is baking, cook the rice according to the package instructions.

7. 7

   While the chicken and rice are cooking, prepare...: While the chicken and rice are cooking, prepare and cook the broccoli. Wash and dry the broccoli, then cut into bite florets. Steam in a steamer basket over boiling water for 5 to 6 minutes (depending on floret size).

8. 8

   Allow the food to cool completely before placing...: Allow the food to cool completely before placing in microwavable meal prep containers.

9. 9

   To each container, add ¼ of the rice,...: To each container, add ¼ of the rice, ¼ of the broccoli, and half of a chicken breast.