One Pot Chicken and Coconut Rice (10 minute prep)

Save time for other important things with this one pot chicken and coconut rice recipe that you can have in the oven in 10 minutes. It is nutritious, gluten-free, dairy-free, and a dish you can feel good about feeding your family.

Why you will love this easy recipe

• It is a balanced meal made with chicken, veggies, grains and healthy fats
• Everything comes together in one pot
• It only takes 10 minutes to prep
• It is customizable with different veggies that your family loves

Key ingredients you will need

• Chicken breasts (cut into thirds) or thighs (skinless and boneless)
• Veggies: Onion, spinach, carrots
• White or whole grain rice
• A can of coconut milk
• Chicken broth
• Spices: Garlic powder, paprika, sea salt and pepper
• Fresh lime juice and wedges

How to make it

1. Preheat the oven to 375F
2. Heat some olive or coconut oil in a Dutch oven, skillet, or other oven-safe casserole dish on the stovetop on low-medium heat
3. Sautee roughly chopped onion until it becomes translucent
4. While the onion is cooking, season the chicken with garlic powder and paprika, and loosely chop the carrots. I chop one carrot into 4 large pieces. Set these aside while you go on to the next step
5. Turn the heat off of the stovetop. Add the uncooked rice, spinach, can of coconut milk, chicken broth, lime juice, salt and pepper (to taste) to the pot and stir together. Note that if you are using chicken broth that is not low sodium, you can skip the added salt to the recipe
6. Nestle in the seasoned chicken and carrots into the rice mixture. Put a lid on the pot or cover with tin foil and put in the oven for 45 minutes
7. Check that the rice is fully cooked and most of the liquid has been absorbed. If you need more liquid, add a bit more chicken broth and let it simmer for a few more minutes
8. Serve with extra lime wedges

One Pot Chicken and Coconut Rice (10 minute prep)

Author: Jen Casey | Nutritionist at Mama Bare Wellness

Prep time: 10 minutesCook time: 45 minutesTotal time: 55 minutesCooking Temp:375 FServings:4 servings

Description

Save time for other important things with this one pot chicken and coconut rice recipe that you can have in the oven in 10 minutes. It is nutritious, gluten-free, dairy-free, and a dish you can feel good about feeding your family.

Ingredients

• 2 Chicken breasts (cut into thirds) or 8 thighs (skinless and boneless)
• 1/2 yellow onion, loosely chopped
• 2 large carrots, loosely chopped into 2 inch long pieces
• 2 cups fresh spinach
• 1 cup basmati or whole grain rice
• A can of coconut milk
• 1 cup Chicken broth
• 2 Tbsp each of Garlic powder and paprika
• 1/2 tsp each of sea salt and pepper (or to taste)
• Juice from 1 lime, plus wedges for serving
• Optional for serving: Fresh cilantro or parsley

Instructions

1. Preheat the oven to 375F
2. Heat some olive or coconut oil in a Dutch oven, skillet, or other oven-safe casserole dish on the stovetop on low-medium heat
3. Sautee roughly chopped onion until it becomes translucent
4. While the onion is cooking, season the chicken with garlic powder and paprika, and loosely chop the carrots. I chop one carrot into 4 large pieces. Set these aside while you go on to the next step
5. Turn the heat off of the stovetop. Add the uncooked rice, spinach, can of coconut milk, chicken broth, lime juice, salt and pepper to the pot and stir together
6. Nestle in the seasoned chicken and carrots into the rice mixture. Put a lid on the pot or cover with tin foil and put in the oven for 45 minutes
7. Check that the rice is fully cooked and most of the liquid has been absorbed. If you need more liquid, add a bit more chicken broth and let it simmer for a few more minutes
8. Serve with extra lime wedges, cilantro or parsley

Video

Keywords:gluten free, dairy free, one pot meals