Baked Chicken with Wild Rice and Steamed Vegetables

Ingredients

• Chicken breast 5 oz
• Wild rice 1.5 cups
• Mixed vegetables 1.5 cups
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 0.5 tsp
• Lemon juice 1 tsp

Method

1. Preheat the oven. Set your oven to 375°F (190°C) to preheat while you prepare the chicken. This ensures the oven is at the right temperature when you place the chicken inside.
   Tip: Preheating the oven helps cook the chicken evenly.
2. Prepare the chicken breast. Pat the chicken breast dry with paper towels. Place it on a clean plate or cutting board. Drizzle the olive oil over the chicken and rub it evenly on all sides. Sprinkle salt, black pepper, and garlic powder evenly over the chicken. For extra flavor, you may add a teaspoon of lemon juice.
   Tip: Drying the chicken helps the seasoning stick better and promotes a nice crust when baking.
3. Bake the chicken. Place the seasoned chicken breast in a baking dish or on a baking sheet lined with parchment paper. Put it in the preheated oven and bake for about 25-30 minutes. To check if it's done, insert a meat thermometer into the thickest part; it should read 165°F (74°C). Alternatively, cut into the thickest part to ensure the juices run clear and the meat is no longer pink.
   Tip: Avoid opening the oven door frequently to maintain temperature.
4. Cook the wild rice. While the chicken bakes, prepare the wild rice if not already cooked. Rinse 1/2 cup of dry wild rice under cold water. In a medium saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed. Drain any excess water if needed.
   Tip: Cooking rice while chicken bakes saves time.
5. Steam the mixed vegetables. Prepare your vegetables by washing and cutting carrots, zucchini, and broccoli into bite-sized pieces. Fill a pot with about an inch of water and bring to a boil. Place a steamer basket over the boiling water, add the vegetables, cover with a lid, and steam for about 5-7 minutes until tender but still crisp.
   Tip: Do not overcook the vegetables to retain nutrients and texture.
6. Serve your meal. Once everything is ready, place the wild rice on your plate, add the baked chicken breast on top or beside it, and arrange the steamed vegetables alongside. Optionally, drizzle a little olive oil over the vegetables for extra flavor.
   Tip: Let the chicken rest for 5 minutes after baking before slicing to keep it juicy.

Pro tips

• Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
• Rinse wild rice before cooking to remove any debris and improve texture.