Yield: Serves 6 to 8 | Prep Time: 20 minutes | Cook Time: 45 minutes
Coconut milk, red bell pepper, thin rice, and chicken all come together for a light and vibrant result. Velvety with coconut milk, a dairy-free alternative to cow’s milk, and vitamin-rich zucchini, this casserole only takes 20 minutes to assemble, so you’ll have plenty of time to whip up a mojito or piña colada before dinner is ready!
INGREDIENTS
2 tablespoons olive oil
2 zucchini, sliced
1 (15.25-ounce) can whole kernel corn, drained
1 leek, sliced
1 red bell pepper, sliced
1 (6.3-ounce) box rice pilaf, cooked according to the package directions
5 boneless, skinless chicken breasts, cooked and shredded
1 (13-ounce) can coconut milk
1 teaspoon freshly ground black pepper
1. Preheat the oven to 350°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the zucchini, corn, leek, and bell pepper, and sauté for 6 to 8 minutes.
3. Combine the vegetables, cooked rice, chicken, coconut milk, and pepper and pour into the baking dish. Bake for 35 minutes, until the coconut milk is absorbed. Serve.
To cook the chicken, place the breasts on a baking sheet and bake at 350°F for 30 minutes. Remove from the oven, let cool, and shred.
