Ingredients
1 bell pepper, diced (red or green)
1 can (14 oz / 400g) diced tomatoes, drained
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup (200g) long grain rice (such as jasmine or basmati)
1 onion, finely diced
2 cloves garlic, minced
1 can (8 oz / 227g) tomato sauce
1 cup (240ml) chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
Salt and pepper, to taste
1 cup (100g) shredded mozzarella cheese
Fresh basil or parsley, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cook Chicken: In a large oven-safe skillet or casserole dish, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
Sauté Vegetables: In the same skillet, add a bit more oil if needed. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
Combine Ingredients: Add rice, diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme, salt, and pepper to the skillet. Stir well to combine.
Add Chicken: Return cooked chicken to the skillet and mix everything together.
Bake: Cover skillet or casserole dish with a lid or foil and place in preheated oven. Bake for 30-35 minutes, or until rice is cooked through and most of the liquid is absorbed.
Add Cheese: Remove skillet from oven and sprinkle shredded mozzarella cheese evenly over the top. Return to oven (uncovered) for another 5-10 minutes, or until cheese is melted and bubbly.
Enjoy.