Gluten Free Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Gluten Free Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots

Checking the ingredient list here, there's nothing that trips up a gluten free kitchen — this is a straightforward, whole-food dinner built from chicken breasts, olive oil, fresh herbs, carrots, and brown rice. Fresh basil and rosemary get rubbed straight onto the chicken before it roasts alongside caramelized carrots, so everything comes out of one dish with minimal cleanup. The brown rice cooks low and slow in seasoned broth until it's tender and fluffy, giving you a hearty base that soaks up all those roasted juices. It's the kind of simple, herby, protein-packed dinner that fits easily into a gluten free routine without any special planning. Scatter on the fresh parsley at the end for a pop of color and freshness, and you've got a complete plate that reheats beautifully for lunch the next day.

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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

For the carrots

4 medium carrots, peeled and cut into 1-inch pieces
1 tbsp olive oil
¼ tsp salt

For the rice

1 ½ cups long-grain brown rice
3 cups low-sodium chicken broth
¼ tsp salt

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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