Chicken and Coconut Casserole

cooking-time15 mins cooking-servings4 SERVINGS


  • 4 pcs Lemony Greek Yoghurt Grilled Chicken Breast (2 packs)
  • 2 cups Jasmine white rice
  • 1 medium yellow onion, finely chopped
  • 400ml coconut milk
  • 350ml low-sodium chicken broth
  • 2 tbsp fresh thyme leaves, chopped
  • Salt and pepper to taste
  • 2 tbsp freshly chopped parsley


  1. Preheat oven to 180°C. In the bottom of a baking dish, combine rice, onion, coconut milk, broth, and 2 tbsp thyme. Season with some salt and pepper, and stir to combine.
  2. Cover dish with foil and bake for 30 min.
  3. Uncover the dish and set oven to broil.
  4. Place chicken breast on top of rice and broil for about 15 more minutes at 200°C.
  5. Garnish with parsley before serving.

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