Lemon Pepper Chicken and Quinoa Rice
1 1/2 cups long grain rice (like basmati)
1/2 cup quinoa
4 cups chicken broth
approximately 2 lbs boneless, skinless chicken thighs (frozen, unthawed works very best)
3 tablespoons good quality lemon pepper spice blend (I like Mrs. Dash’s no preservative blend)
1/2 teaspoon salt
1 lemon, sliced into rounds
Preheat oven to 375 degrees Fahrenheit. Place all the ingredients in the order listed into a 9×13 glass casserole dish. Cover with foil. Bake for 45 minutes, then remove foil. Cook for an additional 15 to 25 minutes or until the liquid has been absorbed, rice is tender and chicken is cooked through. Both the rice and chicken should be moist and tender, not dry at all. Serves 4 to 6.
What are your best back pocket recipes? Please share!