Low Sodium Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Low Sodium Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots

Chicken breasts get rubbed all over with a fragrant mix of fresh basil, rosemary, and thyme, then baked alongside carrots until everything turns golden and tender in one dish. The herb crust locks in flavor without needing much else, so the chicken stays juicy and aromatic straight from the oven. Fluffy brown rice, simmered until perfectly tender, rounds out the plate and soaks up all those savory pan juices from the carrots and chicken. A scatter of fresh parsley at the end brightens the whole thing up and makes it feel like a finished, restaurant-style plate. This one's an easy weeknight dinner that leans on real herbs and simple roasting for its flavor, which makes it a solid pick if you're watching your sodium intake. It's the kind of low-effort, high-reward meal you'll want in regular rotation.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
2 tbsp fresh basil, finely chopped
1 tbsp fresh rosemary, finely chopped
½ tsp dried thyme
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the carrots

4 medium carrots, peeled and cut into 1-inch pieces
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the rice

1 ½ cups long-grain brown rice
3 cups low-sodium chicken broth
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly coat a 9x13-inch baking dish with a small drizzle of olive oil.
2
In a small bowl, stir together 2 tbsp olive oil, the basil, rosemary, thyme, and 1/2 tsp salt until combined. Pat the chicken breasts dry, then rub the herb mixture evenly over all sides of each breast.

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