high protein curry chicken and rice (dump & bake!)
A hearty and flavorful baked curry chicken and rice dish packed with protein and vibrant flavors, perfect for a quick and satisfying meal.
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken thighs
Grains
- 1 cup jasmine rice (uncooked)
Broth & Liquids
- 1.5 cups chicken bone broth (or chicken broth)
- 0.5 cup full-fat coconut milk
Paste & Sauces
- 4 tbsp red curry paste
- 3 tbsp low sodium soy sauce
- 1 tbsp peanut butter (creamy or chunky)
Vegetables & Aromatics
- 2 cloves garlic (minced)
- 1 10 oz package frozen edamame, shelled
- 0.5 cup full-fat coconut milk
Finish & Garnish
- Juice from 1 lime lime juice
- 1/4 cup fresh cilantro (chopped)
Optional
- extra lime wedges for serving extra lime wedges
Instructions
- Preheat oven to 325°F. Combine rice, broth, curry paste, soy sauce, peanut butter, garlic, and edamame in a baking dish. Nestle chicken thighs on top.
- Cover tightly and bake for 1 hour 15 minutes. Check tenderness; bake longer if needed.
- Uncover and bake 5-10 minutes to thicken. Shred chicken, stir in coconut milk, and finish with lime juice and cilantro.
Notes
This dish is easy to prepare and perfect for a quick weeknight dinner with bold flavors and high protein content.