Gluten Free/ Dairy Free/ Whole Foods/ Soy Free/ FODMAP/ Vegan Option*
It is the end of January and the weather surprisingly, hasn’t been that bad. We haven’t had really cold days and haven’t had snow much since Christmas, until today. Freshly fallen snow really does make the ground look pretty.
Do you ever have those days that you have no clue what to make for dinner? I know, just about every day. Although I don’t have a set meal plan that I follow, I do have an ongoing list on my fridge of different meal ideas. This chicken dish has been a favourite of ours for years. It is so easy to make, because everything goes into one baking dish and into the oven. The top of the chicken crisps up beautifully while the brown rice cooks perfectly underneath.
*You can easily make this dish vegan by omitting the chicken and adding 2 extra cups of black beans.
If you are looking for some vegan meals to add to your list, please check out my new Vegan Meals E-Book. All new recipes, that aren’t on this site. All are made with whole plant based foods. This recipe is low fodmap as well as my Ginger Meatball dinner.
I hope it will become a family favourite of yours as well!
Fiesta Chicken
Gluten Free/ Dairy Free/ Soy Free/ Whole Foods/ FODMAP/ Vegan Option*
- 1 c. brown rice -uncooked
- 3 1/2 c. diced tomatoes or 28 oz. can
- 1/2 c. water
- 2 c cooked black beans- drained and rinsed
- 1 Tbsp plus 2 tsp taco seasoning
- 3 Tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 6-8 chicken thighs
- 3 green onions/scallions- sliced
Preheat oven to 375 degrees F.
In a 9″x13″ glass baking dish mix rice, tomatoes, water, beans, salt and pepper, and 1 Tbsp. taco seasoning. Put chicken thighs on top. Sprinkle the rest of the taco seasoning over the chicken.
Bake uncovered for 60 to 75 minutes, or until rice is thoroughly cooked and the chicken is up to 165 degrees F. Top with sliced green onions. Store remaining chicken and rice in the fridge for up to 3 days.
