Vegan Roasted Chicken Rice
Experience the delightful fusion of comfort and plant-based innovation with Vegan Roasted Chicken Rice, a healthier twist on a classic favorite. This flavorful recipe features soy-based chicken pieces seasoned with smoky paprika, thyme, and garlic, roasted to golden perfection for a satisfying crunch. Paired with fragrant basmati rice simmered in vegetable broth and infused with soy sauce, tender carrots, sweet peas, and aromatic parsley, this dish is both hearty and wholesome. Perfect for weeknight dinners or special occasions, it’s a crowd-pleasing vegan alternative that's packed with protein and vibrant flavors. Easy-to-make, ready in under an hour, and ideal for anyone seeking a nutritious, mouthwatering meal, Vegan Roasted Chicken Rice is sure to become a new favorite in your plant-based repertoire!
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Recipe Information
Ingredients
- 400 grams Soy-based chicken pieces
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Basmati rice
- 2 cups Vegetable broth
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 cup Frozen peas
- 1 large Carrot
- 2 tablespoons Soy sauce
- 2 tablespoons Parsley
Instructions
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine soy-based chicken pieces with 1 tablespoon of olive oil, garlic powder, smoked paprika, thyme, salt, and black pepper. Toss until the pieces are well-coated.
Spread the seasoned soy pieces onto a baking sheet and roast in the preheated oven for 20 minutes, flipping halfway through, until they are golden and slightly crispy.
Meanwhile, rinse the basmati rice under cold water until the water runs clear.
In a medium-sized pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion is translucent.
Add the chopped carrot to the pot and cook for another 2 minutes.
Stir in the rinsed rice and cook for 1 minute, then add the vegetable broth and soy sauce.
Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes.
Add the frozen peas and continue cooking for another 5 minutes or until the rice is fully cooked and fluffy.
Remove the pot from the heat and gently fluff the rice with a fork, ensuring the peas are evenly distributed.
Chop the parsley and mix it into the rice for added freshness.
To serve, place a portion of rice on a plate and top with the roasted vegan chicken pieces.
Garnish with additional parsley if desired, and serve hot.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 30.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
