SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. Add chicken broth and rice to bag; squeeze bag to blend in flour.
PLACE chicken, zucchini and red pepper in bag in an even layer; sprinkle with seasoned salt and lemon pepper.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.
BAKE 35 to 40 minutes or until chicken is tender. Stir rice before serving.
Use this tip:Which Bag To Choose
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