What you need:
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 yellow onion, chopped
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts, quartered
1 tablespoon olive oil
1 cup uncooked brown rice
1 1/2 cups chicken broth
1 cup sweetened almond milk
2 tablespoons fresh parsley, coarsely chopped
*Optional: chopped carrots, chopped celery
Directions:
Preheat oven to 375 degrees Fahrenheit. In a large saucepan, heat olive oil over medium heat. Add onions, salt, pepper, Italian seasoning, and paprika and cook for about five minutes or until onions are tender. This is also where you should add any other vegetables you wish to include in the dish. Add minced garlic and cook for 30 seconds more.
Add 2 tablespoons of flour to the onion and spices mixture, stirring quickly to combine. Cook for 30 seconds to a minute, and then slowly whisk in chicken broth until well combined.
Next, stir in almond milk and 1 cup of uncooked brown rice. Remove from heat and pour mixture into a large casserole dish.
In a nonstick pan, heat additional olive oil over medium high heat. Add chicken breasts and a dash of chicken broth and sear until lightly browned, about 2 minutes each side. Remove from heat and place chicken breasts on top of rice mixture in casserole dish.
Cover the casserole dish in foil and cook for 45 minutes to an hour. Cooking time will depend on what rice you use. White rice will cook much faster than brown if you’d like a quicker meal. Rice will be fluffy and chicken moist. Top with fresh parsley.
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 yellow onion, chopped
- 2 tablespoons all-purpose flour
- 2 boneless, skinless chicken breasts, quartered
- 1 tablespoon olive oil
- 1 cup uncooked brown rice
- 1 1/2 cups chicken broth
- 1 cup sweetened almond milk
- 2 tablespoons fresh parsley, coarsely chopped
- Preheat oven to 375 degrees Fahrenheit. In a large saucepan, heat olive oil over medium heat. Add onions, salt, pepper, Italian seasoning, and paprika and cook for about five minutes or until onions are tender. This is also where you should add any other vegetables you wish to include in the dish. Add minced garlic and cook for 30 seconds more.
- Add 2 tablespoons of flour to the onion and spices mixture, stirring quickly to combine. Cook for 30 seconds to a minute, and then slowly whisk in chicken broth until well combined.
- Next, stir in almond milk and 1 cup of uncooked brown rice. Remove from heat and pour mixture into a large casserole dish.
- In a nonstick pan, heat additional olive oil over medium high heat. Add chicken breasts and a dash of chicken broth and sear until lightly browned, about 2 minutes each side. Remove from heat and place chicken breasts on top of rice mixture in casserole dish.
- Cover the casserole dish in foil and cook for 45 minutes to an hour. Cooking time will depend on what rice you use. White rice will cook much faster than brown if you'd like a quicker meal. Rice will be fluffy and chicken moist. Top with fresh parsley.
- Optional add-ins: chopped carrots, chopped celery.
- This recipe is also great in the slow cooker! No need to pre-thicken the almond milk. Just whisk flour with cold almond milk and pour into crockpot with other ingredients. Make sure to stir everything together before placing chicken on top. Cook on low for 7 hours or high for 4.