Vegan Ginger-Turmeric Baked Chicken Breasts with Brown Rice & Carrots
Total time1 hr 25 min
Prep time15 min
Cook time50 min
4.5(25)
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
For the chicken and carrots
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp olive oil, divided
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- 1 lb carrots, peeled and cut into 1-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Combine 2 tbsp of the olive oil, the grated ginger, turmeric, cumin, and salt in a small mixing bowl and stir into a smooth paste.
- 2
Place the chicken breasts in a 9×13-inch baking dish. Rub the spice paste evenly over all sides of each breast. Let the chicken sit at room temperature for 20 minutes while the oven heats.
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