There are so many recipes online that I come across daily, and when they are delicious and 'Nikki Approved', I have to share with you!
From: Lisa B.
This easy chicken and rice casserole has a delicious and healthy turmeric twist! It's just what you need for an easy dinner idea loaded with flavor, great for kids and adults!
1 tablespoon olive oil or coconut oil
1 medium onion diced
4 garlic cloves minced
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 can (13.5 ounces) full fat coconut milk
¾ cup water
1 ¼ cup long grain white rice rinsed
1 large carrot grated
1 lime juiced (about 2 tablespoons)
4 boneless skinless chicken breasts
roughly chopped fresh cilantro for garnish
Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
Heat the oil in a skillet over medium-high heat. Add the onion and sauté for 3 to 4 minutes, until slightly translucent.
Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.
Calories: 593kcal | Carbohydrates: 57g | Protein: 31g | Fat: 28g