Coconut-Ginger Chicken and Rice Bake
Coconut-Ginger Chicken and Rice Bake layers tender chicken with creamy coconut rice, perfumed by fresh ginger and garlic for a rich, gently sweet flavor. Pops of bell pepper and snap peas keep each bite bright, while peanuts, cilantro, and a squeeze of lime add crunch and zing. Serve this cozy casserole for a relaxed weeknight dinner or an easy gathering.
- Prep10 mins
- Cook35 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Coconut-Ginger Chicken and Rice Bake, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 20 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 34
- Heart Health
- 69
- Metabolic
- 37
- Digestive
- 26
- Inflammatory
- 48
- Performance
- 51
- General Wellness
- 1
Assemble all the ingredients.
- 2
Preheat the oven to 375 degrees F (190 degrees C).
- 3
Season both sides of the chicken pieces with garlic salt.
- 4
Heat 2 tablespoons oil in a Dutch oven over medium-high until it shimmers. Add half of the chicken pieces and cook, turning occasionally, until both sides are golden brown, about 3 minutes per side. Transfer to a plate and repeat with the remaining chicken pieces.
- 5
Add the remaining 2 tablespoons oil to the Dutch oven over medium-high heat (do not wipe out the Dutch oven). Add the ginger, garlic, and rice; cook, stirring constantly, until the ginger and garlic are fragrant and the rice is evenly coated with oil, 1 minute.
- 6
Pour in the broth and coconut milk, add the bell peppers, sugar snap peas, and scallions, and stir, scraping the bottom of the Dutch oven to release the browned bits from the pot.
- 7
Return the chicken and any accumulated juices from the plate; bring the mixture to a boil over medium-high heat. Once boiling, remove from the heat and cover with a lid.
- 8
Bake in the preheated oven until all the liquid is absorbed, the rice is tender, and the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should register 165 degrees F (74 degrees C).
- 9
Serve bowls of the rice and vegetables with chicken pieces on top, garnished with peanuts, cilantro, lime wedges, and Sriracha. Recipe developed by Karen Rankin.
- Calories 575.04 kcal High 29%
- Protein 32.03 g Good Source 64%
- Carbohydrate 53.12 g 19%
- Total Fat 27.23 g High 35%
- Saturated Fat 5.87 g High 29%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 106.38 mg High 35%
- Sodium 362.99 mg Moderate 16%
- Dietary Fiber 4.57 g Moderate 16%
- Total Sugars 2.33 g --
- Added Sugars 0.09 g Low Source 0%
- Calcium 78.39 mg Low Source 6%
- Iron 2.87 mg Moderate 16%
- Potassium 306.38 mg Low Source 7%
- Vitamin A 97.2 mcg Moderate 11%
- Vitamin C 78.16 mg Good Source 87%
- Vitamin D 0.63 mcg Low Source 3%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Peanuts 🥜
- Garlic 🧄
- Onions 🧅
About This Recipe
Coconut Ginger Chicken and Rice Bake is made with 15 ingredients and serves 6. It takes about 45 mins and is rated medium. Key ingredients include Bell Pepper, Boneless Chicken Thigh, Canola Oil, and Chicken Broth. Each serving provides about 575.04 kcal, and is a good source of protein.
Recipe Questions
- What is Coconut-Ginger Chicken and Rice Bake made of?
- The main ingredients are Bell Pepper, Boneless Chicken Thigh, Canola Oil, Chicken Broth, Fresh Cilantro. The full list of 15 is above.
- How long does it take to make Coconut-Ginger Chicken and Rice Bake?
- About 45 mins in total: 10 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 575.04 kcal. The full nutrition breakdown is above.
- Is Coconut-Ginger Chicken and Rice Bake easy to make?
- This recipe is rated medium, with 15 ingredients and 9 steps.
- Is Coconut-Ginger Chicken and Rice Bake healthy?
- Coconut-Ginger Chicken and Rice Bake has an easyChef Pro health score of 53/100. Per serving, it provides 575.04 calories and 32.03 g of protein, or 64% of the Daily Value. It is a good source of vitamin C. Worth noting per serving: sodium at 362.99 mg (16% of the Daily Value) and saturated fat at 5.87 g (29% of the Daily Value). It contains Citrus, Peanuts, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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