Dairy-Free Chicken and Rice

This Dairy-Free Chicken and Rice dish is a comforting and wholesome baked meal that brings together tender chicken and flavorful rice in a creamy, dairy-free sauce. It's an easy, satisfying option for a weeknight dinner that everyone will love.

Ingredients

• Chicken breast - 300 grams, diced
• Brown rice - 1 cup (200 grams)
• Vegetable broth - 2 cups (480 ml)
• Coconut milk - 1/2 cup (120 ml)
• Olive oil - 1 tablespoon (15 ml)
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Frozen peas - 1/2 cup (75 grams)
• Dried thyme - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
3. Add the diced chicken breast to the skillet, season with salt, pepper, paprika, and thyme. Cook until the chicken is browned, about 5-7 minutes.
4. Stir in the diced carrot and cook for an additional 2-3 minutes until slightly softened.
5. Add the brown rice to the skillet, followed by the vegetable broth and coconut milk. Mix well to combine all ingredients.
6. Bring the mixture to a gentle simmer. Once simmering, remove from heat and cover the skillet with a lid or aluminum foil.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
8. Remove from the oven, stir in the frozen peas, and let it sit for 5 minutes before serving.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in fiber and vitamins from brown rice and vegetables.

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