One-Pan Curry Chicken & Rice Bake

1. Preheat oven to 400°F.
2. In a greased, 9×13-inch baking dish, combine uncooked jasmine rice, coconut milk, 1 cup red curry sauce, and broth. Stir until well combined.
3. Add sliced red bell pepper and yellow onion. Sprinkle in garlic powder, salt, and black pepper, and stir to combine.
4. Place whole chicken breasts on top of the rice mixture, making sure the rice is submerged in the liquid.
5. Cover tightly with aluminum foil and bake for 30–35 minutes.
6. Remove from the oven, add broccoli around the chicken, and drizzle the remaining ¼ cup red curry sauce over the broccoli.
7. Cover again and return to the oven for an additional 15–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
8. Note: Check the internal temperature of the chicken before adding the broccoli. Depending on the size of your chicken breasts, they may already be cooked through (165°F). If so, remove the chicken, cover loosely with foil, and set aside while the rice and broccoli finish cooking for the remaining 15–20 minutes.
9. Let rest for 5 minutes before serving.