Creamy Chicken Over Rice
This creamy main dish is pure comfort food. Serve it on a cold night with some cooked carrots and a fruit salad.
INGREDIENTS | SERVES 4
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts, cubed
- 2 tablespoons millet flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dried thyme leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup Chicken Stock
- ½ cup rice or soy milk
- 1 (3-ounce) package dairy-free, vegan cream cheese, softened
- 1 cup frozen baby peas, thawed
- ¼ cup grated dairy-free, vegan Parmesan cheese
- 2 cups cooked brown rice
Place olive oil in large skillet over medium heat. Toss chicken with flour, salt, pepper, and thyme and add to skillet. Cook and stir until browned, about 4–5 minutes. Remove chicken from skillet and set aside.
Add onion and garlic to skillet; cook and stir until tender, about 5 minutes. Return chicken to skillet along with Stock and rice or soy milk; bring to a simmer. Cut cream cheese into cubes; add to skillet along with peas.
Cook and stir until cream cheese melts into the sauce, chicken is tender, and peas are hot. Add Parmesan cheese and stir. Serve immediately over brown rice.
Calories: 407.84
Fat: 14.02 grams
Saturated Fat: 3.13 grams
Carbohydrates: 38.73 grams
Sodium: 526.46 mg
