Baked Chicken with Rice

Chicken strips get a crispy bread crumb coating in this dinner recipe. The corn and bean rice acts as a side dish to make this a complete meal.

Baked Chicken with Rice
Servings: 4 Prep 15 mins Bake 425°F 12 mins Microwave 2 mins


  • 1 pound skinless, boneless chicken breast
  • 2 eggs
  • 1 1/2 cups whole wheat bread crumbs
  • 2 cups frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 1 1/2 cups cooked brown rice
  • 1 1/2 cups cooked white rice

Make It

1. Heat oven to 425 degrees F. Cut chicken breast into about 16 strips. Whisk together eggs and 1 Tbs. water in a bowl. Dip chicken strips in egg mixture, then coat each piece with bread crumbs. Bake until chicken is cooked through, about 12 minutes.

2. Microwave corn, beans, and 3 Tbs. water, covered, on high for 2 minutes or until corn is tender; drain.

3. Mix together the rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 520, sat. fat (g): 2, sodium (mg): 395, Percent Daily Values are based on a 2,000 calorie diet.