Baked chicken and rice is one of my staple weeknight meals. It’s easy to throw together and gives me great leftovers to use later in the week. As my kids got older and their tastes got more adventurous, I started changing up the flavor profile of my go-to dish. I’d add in some chili powder, garlic, cumin and lime to give my baked chicken a Mexican twist, or marinate the chicken in garlic, lemon juice, olive oil and Greek herbs for some Mediterranean flair. My family’s favorite version of baked chicken and rice, though, is tandoori-style chicken and Indian-style rice pilaf. The warm spices, zippy red pepper, tangy yogurt and bright lemon transform ordinary baked chicken into a juicy and delicious chicken dish with the flavors of Indian cuisine. This is a minimal-effort meal packed with goodness. It’ll be a hit any night of the week.
On the menu
