Easy Chicken & Rice

Preheat oven to 375 degrees F.

Place the boneless chicken breasts in a foil-lined baking dish. Sprinkle herbs, salt and pepper generously over the top of the breasts and roast until cooked through and tender, approximately 20-25 minutes.

While the chicken roasts, in a saucepan with a lid, melt butter over medium high heat then add carrots, onion and celery and sauté until tender – approximately 5 minutes. Add rice and sauté for two more minutes stirring often. Add bay leaf, pour in chicken stock and bring to a boil. Cover with lid and reduce heat to a simmer, cooking rice until tender (approximately 12 minutes.) When rice is tender, add peas and stir. Cover and allow to sit for a few minutes in order for the peas to heat through. Remove and discard bay leaf.

Remove chicken from the oven and place on a cutting board. Pour juices from roasted chicken into the pot of rice and vegetable. Cut chicken breasts into bite-sized chunks, then stir into rice.

Add salt and pepper to taste if desired. Serve immediately

Store leftovers in Reynolds Heat and Eat containers