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Roz Maamar Oven Baked Milk Rice with Chicken

This baked dish pairs white rice with chicken thigh, boneless and skinless, milk and chicken stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
69 g Carbohydrates
23 g Fat
1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g white rice (dry) 255 kcal
  • 150g chicken thigh, boneless and skinless 182 kcal
  • 240g milk (2%) 120 kcal
  • 180g chicken stock 11 kcal
  • 14g butter 100 kcal
  • 3g salt 0 kcal
  • 1g black pepper 3 kcal
  • 1g bay leaf 3 kcal

Cooking instructions

  1. Heat oven to 400 F (200 C).
  2. white rice (dry)milk (2%)chicken stocksaltblack pepper
    In an oven-safe small baking dish, mix rice, warm milk, warm stock, salt, and black pepper.
  3. white rice (dry)chicken thighbutter
    Nestle the chicken thigh into the rice mixture and dot the top with butter.
  4. Cover tightly with foil and bake 30 minutes.
  5. white rice (dry)
    Uncover and bake 15-20 minutes more until the rice is tender and the top is lightly browned.
  6. Rest 5 minutes, then serve with the browned top scraped into the portion.

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