Sheet-Pan Chicken and Rice
One pan, four dinners. A single warehouse pack of chicken breasts covers this three times over — cook it all Sunday and eat through the week.
What you need
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Boneless skinless chicken breasts 2 lb
about a third of one warehouse pack
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Jasmine rice 2 cupWe stock this →
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Olive oil 3 tbspWe stock this →
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Lemon 1 each
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From your pantry: Salt and pepper
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Browse itemsHow to make it
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1
Heat oven to 425°F.
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2
Toss chicken with olive oil, salt and pepper on a foil-lined sheet pan.
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3
Roast 22-28 minutes until cooked through.
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4
Cook rice while the chicken roasts.
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5
Rest the chicken 5 minutes, slice, and serve over rice with the pan juices.