Vegan Basil-Rosemary Baked Chicken Breasts with Brown Rice & Carrots
Total time1 hr 5 min
Prep time15 min
Cook time45 min
4.6(9)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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