Mediterranean Diet Friendly Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Mediterranean Diet Friendly Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots

This one-pan dinner keeps things simple and wholesome: lean chicken breasts get rubbed with a fresh basil-rosemary blend, olive oil, and thyme before roasting alongside golden, tender carrots. Everything bakes together until the herbs form a fragrant crust and the vegetables caramelize slightly at the edges, while fluffy long-grain brown rice cooks up as a hearty, whole-grain base on the side. A scatter of fresh parsley finishes the plate with a bright, herby lift. It's a straightforward, produce-and-herb-forward meal built on lean protein and whole grains, which makes it an easy fit for anyone following a Mediterranean Diet Friendly approach. Weeknight-simple but satisfying enough for company, this is the kind of balanced, olive-oil-driven dinner you'll want to put on repeat.

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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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