Gluten Free Recipe: Baked Chicken over Brown Rice & Zucchini Corn

Baked Chicken Breasts over Brown Rice & Zucchini Corn

This is a great Sunday recipe! Prepare ahead of time and just place in the oven for a fabulous lunch or dinner.

4 large boneless (skinless) chicken breasts

Salt

Pepper

1 c white brown rice

1 stick of butter or butter sub Vegan Butter

14 oz beef broth

14 oz chicken broth

dash of garlic powder

1/2 lb white button mushrooms, sliced (optional)


Zuchinni Corn

kernels from two ears of sweet corn

(or 1 1/2 c corn kernels, if using canned or frozen)

2 med zucchini, cut into half moons

feta cheese (opt.)


Cooking Directions: Melt vegan butter over low heat in a large nonstick skillet; add mushrooms and sauté for two minutes. Add broth, garlic powder and rice. Mix well and spoon into 11 x 7 or 9 x 9 inch baking dish. Top with chicken breasts and sprinkle chicken with salt and pepper. Cover with loosely with aluminum foil and bake at 350 degrees for one hour or until chicken is done.

Zuchinni Corn - Saute zucchini and corn in a skillet over medium-low medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to taste with salt and pepper. Cook for 10-15 minutes or until you can easily stick a fork through the zucchini. Top with feta cheese. (mmm my mom would make this but instead of corn she'd add either fresh chopped tomatoes or stewed tomatoes).