Mediterranean Chicken and Vegetable Pasta Bake

1Preheat the oven to 375°F (190°C).

2Cook the rice (1 cup) and pasta (1 cup) according to package instructions.

3In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.

4Add the chicken thighs (4) to the skillet and cook until browned on both sides. Remove the chicken and set aside.

5In the same skillet, add the onion (1) and garlic (4 cloves). Cook until fragrant and translucent.

6Add the broccoli, black olives (½ cup), diced tomatoes (1 can), butter beans (1 can), basil, parsley, and assorted herbs and spices. Cook for 5-7 minutes until the vegetables are slightly tender.

7Stir in the cooked rice (1 cup) and pasta (1 cup), mixing well to combine all ingredients.

8Transfer the mixture to a baking dish.

9Top with the cooked chicken thighs (4) and crumbled bacon.

10Dot the butter (2 tablespoons) over the top of the dish and sprinkle with grated cheese (½ cup).

11Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

12Remove the foil and bake for an additional 5-10 minutes to brown the cheese slightly.

13Serve hot and enjoy!