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Chicken Casserole with Pineapple Peppers & Rice

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Precooked brown rice adds a boost of protein and fiber to this healthy casserole—versions of which are sometimes called "Hawaiian Chicken"—while also saving prep time. Pineapple and red bell pepper provide color throughout the dish and lend a sweet flavor to counterbalance the fresh ginger and soy sauce.

Ingredients:
  • ⅓ cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 medium red bell pepper, diced
  • 1 cup diced fresh or canned pineapple
  • 4 scallions, sliced, plus scallion greens for garnish
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 1 (8.5 ounce) package precooked brown rice
Directions:
  1. Preheat oven to 425°F. Coat an 8-by-8-inch baking dish with cooking spray.
  2. Stir broth, soy sauce, brown sugar, garlic and ginger together in a large bowl. Add bell pepper, pineapple, scallions and chicken; toss to combine. Stir in rice, then transfer the mixture to the prepared dish. Cover with foil and bake until the vegetables are tender and the chicken is cooked through, about 40 minutes. Let stand for 10 to 15 minutes before serving. Garnish with scallion greens, if desired.
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