Creamy Chicken and Asparagus Rice Bake
A comforting meal-prep bake with tender chicken, asparagus, rice, and a mild creamy sauce. It reheats well for lunches or dinners and offers a cozy, familiar flavor profile that is different from lighter salads and bowls.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 serving
Ingredients
- 120 g Asparagus
- 1 g Black Pepper
- 35 g Cheddar Cheese
- 180 g Chicken Breast
- 220 g Chicken broth
- 1 g Dried Thyme
- 6 g Garlic
- 60 g Greek Yogurt
- 8 g Olive oil
- 60 g Onion
- 75 g Rice
- 2 g Salt
- 80 g White Mushroom
Instructions
- Preheat the oven to 190°C. Rinse the rice and set it aside. Cut the chicken into bite-sized pieces, trim the asparagus, and slice the onion and mushrooms.
- Heat the olive oil in a skillet over medium heat. Cook the onion and mushrooms until softened, then add the garlic and cook briefly.
- Add the chicken, salt, pepper, and thyme. Cook until the chicken is lightly browned on the outside.
- In a baking dish, combine the rice, chicken mixture, chicken broth, and half of the yogurt. Stir well so the rice is evenly distributed.
- Nestle the asparagus pieces into the rice mixture, then cover the dish tightly with foil.
- Bake for 25 minutes, then remove the foil and stir gently. Check that the rice is tender and the chicken is cooked through.
- Top with the remaining yogurt and cheddar cheese. Return to the oven for 5 to 8 minutes until the cheese melts.
- Let the bake rest for a few minutes before portioning into containers for meal prep.