High-protein Baked Chicken with Mozzarella and Pea Rice
This high-protein baked chicken is lightly coated with spelt flour and paprika, then browned in a pan before baking with plant-based double cream and grated mozzarella. Served with basmati rice and green peas, it makes a comforting family meal and is great for leftovers.
Nutrition
- Calories 622kcal 191kcal
- Fat 20.5g 6.3g
- Carbs 58.4g 18.0g
- Protein 50.7g 15.6g
- Fibre 3.5g 1.1g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I often cook chicken breasts, so I enjoy finding new ways to make them interesting without adding lots of extra ingredients or making a separate sauce. I like that each portion of this dish is filling and has over 50g of protein. It’s also handy when I want to prepare four full servings at once, without needing to plan extra side dishes.
Tips and Variations
- If you want to lower the fat and calories a bit, use 75g of mozzarella instead of 100g. Just keep in mind that the nutritional values will be different.
- Plain flour can replace the spelt flour in the same quantity.
- Brown basmati rice gives the side a firmer texture, but it might need a bit more cooking time.
- You can swap the peas for sweetcorn, or use a mix of both if you like.
- Try adding a bit of dried oregano or Italian seasoning to the flour coating for extra flavour.
- For a smokier flavour, swap half of the sweet paprika for smoked paprika.
- Regular dairy double cream can replace the plant-based cream in the same quantity.
- The chicken can also be served with plain basmati rice and steamed broccoli.
Meal Storage
Let the chicken and pea rice cool quickly. If you’re storing them together, put them in shallow airtight containers, refrigerate within an hour, and eat within 24 hours. Or, keep the chicken in the fridge for up to 3 days and make fresh rice when you’re ready to eat the rest.
Freezer tips
Cool the portions quickly and freeze them in airtight containers within an hour of cooking. They’ll keep in the freezer for up to 2 months. The creamy mozzarella topping may have a slightly different texture after thawing.
Defrost the portions in the fridge overnight. Add a splash of water to the rice, then reheat the chicken and rice until they’re steaming hot all the way through. Only reheat each portion once.
Frequently Asked Questions
Yes. Replace the spelt flour with the same quantity of plain flour. The chicken only needs a thin coating.
Yes, boneless and skinless chicken thigh fillets can be used. Cooking time may vary depending on size and thickness, so make sure they are fully cooked before serving.
Mild grated Cheddar can replace the mozzarella if you prefer a stronger flavour. You could also replace a small amount of the mozzarella with finely grated Parmesan.
You can use regular dairy double cream in the same quantity. This will change the allergens and may slightly alter the nutritional values.
Yes. Replace the spelt flour with a gluten-free plain flour blend and check the labels of the remaining ingredients.
Yes. If storing the chicken and rice together, cool them quickly, refrigerate within one hour and eat within 24 hours. For longer storage, keep the chicken separately in the fridge for up to 3 days and prepare fresh rice before serving. Any additional chicken portions can also be frozen once cooled.
Closing Note
The creamy juices from the baking dish are delicious spooned over the rice, adding flavour without the need for a separate sauce. If you’d like a similar chicken and rice dinner made on the hob, try this creamy chicken with spinach and basmati rice.
- 💪 High Protein
- 🧊 Freezer Friendly
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