Chicken, Tomato and Rice Bake

But like, summer style! (And it’s one pan. You in?)

You guys, this is going to skyrocket to heavy rotation as soon as you see how simple it is. The rice goes in dry and perfectly cooks in the oven under a bed of seasoned chicken, chickpeas, spinach and quartered tomatoes. It’s so bright and delicious you will sob a pond.

This is what happens. You’ll dice up a couple of chicken breasts and toss them with garlic powder, onion powder, salt and your best olive oil. Theeeeen you’ll get a few small-to-medium sized tomatoes and quarter ’em or give ’em a chop. Based on the size of ‘maters you have.

To a baking dish add a cup of dry basmati rice. (jasmine or regular white rice works, too!)

On top of that goes the seasoning chicken, then the drained chickpeas, then the tomatoes. THEN you’ll just rip up a bit of baby spinach in your hands and tuck it all in. Pour some chicken stock right over the top and finish with one more pinch of salt and a drizzle of oil.

Into a 350 degree oven she goes for 40 minutes! That’s it. She’s perfect.

But – let it sit for about ten minutes so the rice can absorb any remaining liquid, so when you fluff, it’s divine.

Finish with a big hit of fresh lemon juice and maybe one more final drizzle of oil and it’s so freaking good you’ll call for a town hall meeting. Really.

Make it this week!

Chicken, Tomato and Rice Bake

Save Recipe

Print Recipe

Ingredients

• 1 cup basmati rice
• 2 chicken breasts, cut into bite-sized pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pinch coarse salt
• About 5 Tbs. Extra virgin olive oil, divided
• 5 small tomatoes, quartered
• 1 (15 oz) chickpeas, drained and rinsed
• 1 cup baby spinach, roughly torn
• 1 cup chicken stock
• 1 1/2 cup water
• 1 lemon

Instructions

1. Preheat your oven to 350.
2. In a large mixing bowl, add the diced chicken, garlic and onion powder, a good pinch of salt and 3 Tbs. Extra virgin olive oil. Stir to coat.
3. To any baking dish you prefer (in the 9x13 vein) add the rice, then the chicken, followed by the tomatoes, chickpeas and torn spinach. Pour the stock and water over the dish, tucking the spinach down into the rest of the ingredients. Add a sprinkle of salt and one more drizzle of oil.
4. Bake for 40 minutes.
5. Let it rest for 10 minutes, then spritz with fresh lemon juice and garnish with one more drizzle of your best oil. Dive in!
6. Serves 4-6.

7.8.1.2

771

https://bevcooks.com/2026/05/chicken-tomato-and-rice-bake/

Screaaaaaams summer. And that’s all we want. (fresh parm is magical, too!)