tanya's simple baked chicken with spanish rice

My friend, Tanya, sent me this healthy chicken recipe. She said, "As a novice cook, I found this so easy and so flavorful." I think this is definitely going to be one of my staples in the fall and winter but I couldn't wait that long to make it. She also suggested making Spanish rice with it which I did. It was the perfect compliment. I just think this is more of a weekend dinner because of the baking time.

TANYA'S SIMPLE BAKED CHICKEN

serves 4

2 Tbsp. EVOO

1 Tbsp. garlic salt

1 Tbsp. Italian flat-leaf parsley, chopped

1 tsp. ground black pepper

1 tsp. old bay seasoning

4 boneless skinless chicken breasts

1 green bell pepper, chopped

2 tomatoes, chopped

1 red onion, chopped

1. Preheat oven to 350 degrees F.

2. In a medium bowl, mix the olive oil, garlic salt, parsley, pepper and old bay. Rub the chicken breasts with half the mixture and place them in a baking dish.

3. Toss the pepper, tomato, and onion with remaining mixture. Arrange over chicken.

4. Bake 50 minutes in a preheated oven until the chicken is no longer pink and the juices run clear.

BROWN SPANISH RICE

serves 4

2 Tbsp. EVOO

1 onion, chopped fine

2 cups of long-grain brown rice

3 cups chicken stock

1 Tbsp. tomato paste

1 pinch of dried oregano

1 teaspoon salt

1. In a medium sauce pan, heat EVOO and cook onion on medium until translucent. Add rice and toast for a couple minutes, be careful not to burn.

2. Add chicken stock, tomato paste, oregano and salt and bring to a boil. Reduce to a simmer and cook for 15 - 25 minutes or until cooked through. Turn off heat and let sit for 5 minutes. Fluff with a fork.