Monday, February 5, 2018

Baked Chicken and Onion Rice

Well, hello out there! I've been chugging along on my Weight Watchers train but I haven't really been making anything new in the kitchen. Last week I feel into a dangerous habit- I didn't meal plan. I had stuff in the house, plenty of low point options, but I didn't plan. You know the old saying... "When you fail to plan, you plan to fail." Well, I was NOT looking to fail, but I definitely set myself up for a hard week. Every night was a battle to try to figure out what to make. Nothing I made last week was worth blogging, but I can finally say I committed to meal planning this week and have some good stuff coming your way.

The original title of this recipe is "Mom's Chicken and Rice" from Daily Dose of Pepper but it felt kind of... wrong... calling it that when this isn't MY mom's recipe haha. I made this a few weeks ago and it was everything I'd hoped for. It was carbs and more carbs, coated in sauce... carbs and sauce are pretty much my thing... so this was good. I also loved how easy it was to prepare. Sundays have become a bit of a meal prep marathon around here so I assembled this first and then stuck it in the fridge while I assembled everything else. So easy. This is husband approved, kid friendly... a winner.

4 Freestyle Smart Points for 1 heaping cup

1 10.5 oz 98% fat free cream of chicken soup
1 10.5 oz can of water
1 cup white rice
1 1/2 lbs chicken breast , raw
1 packet lipton recipe secrets onion soup mix (dry)
Cooking Spray
Salt & Pepper

1-Preheat oven to 350 degrees.
2-Chop up chicken breast into small, uniform bite-size pieces.
3- In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined.
4- In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover with tin foil.
Bake into the oven for 1 hour. Be sure to leave the foil on tight the whole time to properly cook the rice.

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