Dreamy Creamy Chicken and Rice

The weather is slowly getting colder, but I'm not waiting for a real chill before I dive into comfort food. I have always loved a chicken and rice casserole. Here is a way to enjoy chicken and rice without gloopy cream-of-something soups and an hour or more of bake time.

The yogurt is a great alternative to the canned soup, adding a creamy texture to the sauce without the extra calories. The sauce is just thin enough for the rice to soak up.

Cook rice in a rice cooker or on the stovetop according to directions. 

Heat oil in a saute pan and add onions with a pinch of salt. Cook until the onions begin to sweat, just a few minutes. Add the chicken and cook until browned. 

Whisk together the chicken stock and yogurt.

Roughly chop the spinach.

Whisk the spinach, garlic, and basil into yogurt mixture.

When the chicken has browned, remove from pan and set aside. Turn heat down to medium-low and add yogurt mixture to pan. 

Shred or slice the chicken and add back to pan. Cook until just heated through and the spinach begins to wilt. 

Serve over rice and enjoy.

Dreamy Creamy Chicken and Rice
Serves 2

2/3 cup brown rice
1 teaspoon olive oil
1 small onion
salt and pepper
2 chicken breasts or thighs
1 1/2 cups low-sodium chicken stock
2/3 cup low fat plain or Greek yogurt
2 cups fresh spinach
1 teaspoon minced garlic
1 teaspoon dried basil

Cook rice in a rice cooker or on the stovetop according to directions. 

Heat oil over medium in a saute pan and add onions with a pinch of salt. Cook until the onions begin to sweat, just a few minutes. Add the chicken and cook until browned. 

Meanwhile, in a medium bowl, whisk together the chicken stock and yogurt until smooth. 

Roughly chop the spinach. Whisk the spinach, garlic, and basil into yogurt mixture. Salt and pepper to taste. 

When the chicken has browned, remove from pan and set aside. Turn heat down to medium-low and add yogurt mixture to pan. 

Shred or slice the chicken and add back to pan. Cook until just heated through and the spinach begins to wilt. Keep the heat low to keep the yogurt from curdling. 

Serve over rice and enjoy.

Spicy Roasted Chicken and Vegetables

Finally, I bought some sriracha.

After having sriracha at our favorite Japanese restaurant, we had to have some. Sriracha has a great clean heat, all with a short list of pronounceable ingredients and a natural red color.

We've had it in a pot pie for a little extra zing. I've made a quick stir fry with chicken and green beans, spicy enough to warrant milk with dinner. Chili is next on my list.

While I purchased the sriracha on purpose, the brussel sprouts were a whim. Everything comes together here with a simple roasted dinner. If you don't have or don't care for the sprouts, use your favorite vegetables. More peppers, green beans, broccoli, anything you'd like.

Spicy Roasted Chicken and Vegetables:
Serves 2

1 cup brown rice

1/4 cup olive oil

1/4 cup low-sodium soy sauce

1 teaspoon garlic, minced

1 teaspoon cilantro

2 teaspoons sriracha, double it for more heat

2 pieces chicken breast or thighs
2 small or 1 medium yellow onion
2 medium bell peppers or 3 handfuls baby bell peppers
1/2 pound brussel sprouts

Cook rice according to directions. Heat oven to 400 degrees.

Whisk the olive oil, soy sauce, garlic, cilantro and sriracha. Marinate the chicken in half of the sauce while you cut up the vegetables.

Cut the onions and peppers into larger bite-sized pieces

Wash, trim, and halve the brussel sprouts.

Toss vegetables with remaining sauce. Spread vegetables and chicken out on a roasting pan or stoneware. Roast in the oven 25-30 minutes until the chicken is done and the vegetables have browned nicely. 

Cut up the chicken if you'd like. Serve chicken and vegetables over rice.

Enjoy!