Inspired by the classic tune, all this dish is missing is the rosemary; it’s too strong a flavor for this meal. Keeping the sprigs of herbs intact streamlines the preparation. The flavors mingle and infuse the food even though the leaves are still on the stems. Be sure to remove the thyme sprigs before serving; the stems are too woody to eat.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
Step 4
Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
Step 5
Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 459
Step 8
Protein: 34g
Step 9
Carbohydrates: 76g
Step 10
Fat: 5g
Step 11
Cholesterol: 75mg
Step 12
Sodium: 54mg
Step 13
Fiber: 4g
