Chicken and Coconut Casserole
15 mins
4 SERVINGS
INGREDIENTS
- 4 pcs Lemony Greek Yoghurt Grilled Chicken Breast (2 packs)
- 2 cups Jasmine white rice
- 1 medium yellow onion, finely chopped
- 400ml coconut milk
- 350ml low-sodium chicken broth
- 2 tbsp fresh thyme leaves, chopped
- Salt and pepper to taste
- 2 tbsp freshly chopped parsley
METHOD
- Preheat oven to 180°C. In the bottom of a baking dish, combine rice, onion, coconut milk, broth, and 2 tbsp thyme. Season with some salt and pepper, and stir to combine.
- Cover dish with foil and bake for 30 min.
- Uncover the dish and set oven to broil.
- Place chicken breast on top of rice and broil for about 15 more minutes at 200°C.
- Garnish with parsley before serving.
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