Moroccan-Spiced Chicken & Rice Bake

A warmly spiced, high-protein chicken and brown rice bake with tomatoes, carrots, and fragrant spices. Freezer-friendly and reheats well for an easy complete meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sear the chicken: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then sear for 4–5 minutes until browned. Remove and set aside.

Step 2

Soften the veg: In the same pot, cook the onion and carrots for 4–5 minutes until softened. Add garlic, cumin, cinnamon, paprika, ginger, and cayenne, and cook for 1 minute until fragrant.

Step 3

Combine and simmer: Stir in the rice, chopped tomatoes, chicken stock, and browned chicken. Bring to a simmer, cover, and cook on low for 25–30 minutes until the rice is tender and liquid is mostly absorbed.

Step 4

Cool and portion: Let cool completely, then divide into airtight containers (about 4 portions).