Friday, January 24, 2014

Cheesy Paprika Chicken and Rice

Tonight's dinner was simple and easy to make... two of my essential qualities when it comes to a good meal.


  • 2 chicken breast halves
  • 1/4 cup all purpose flour
  • 1/2 cup shredded Daiya cheddar cheese
  • 2 teaspoons paprika
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 2 tablespoons almond milk
  • 1/4 cup dairy-free butter, melted
  • 1 box chicken flavored rice
  • 2 cups water

  1. Preheat oven to 350 degrees F. 
  2. Mix water and rice together and pour into bottom of casserole dish. Set aside.
  3. Combine flour, paprika, garlic salt, salt, and pepper in a medium bowl. In another bowl whisk egg and milk together.
  4. Dredge each chicken breast in the egg mixture and then the dry mixture. Make sure the chicken is covered completely. Place in casserole dish on top of rice. 
  5. Cover dish with foil and cook for 1 hour. With 15 minutes left, uncover and stir rice mixture. Leave uncovered for rest of cooking time to allow crust to become crispy.
  6. Remove from oven and serve with a side of cooked vegetables or a baked potato.

This meal was very good. The chicken was nice and crispy on the outside and had some really good flavor. I could not even tell it was dairy-free.

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