04/29/2026
Want more protein? Try this recipe:
High-Protein Chicken & Brown Rice Casserole
INGREDIENTS
1 cup raw cashews
2 tablespoons white miso
1 teaspoon dried thyme
4 cups unsalted chicken broth, divided
1 pound sweet potatoes, peeled and cubed (½-inch)
¼ cup water
1½ pounds boneless skinless chicken breasts, cut into 1½-inch pieces
1¼ teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped white onion
1 clove garlic, minced
3 cups instant brown rice
2 cups baby spinach
DIRECTIONS
Preheat oven to 375°F. Place 1 cup cashews in a 4-cup microwave-safe measuring cup; add enough water to cover the cashews. Microwave on High for 3 minutes. Let stand for 5 minutes. Drain the cashews; transfer to a blender. Add 2 tablespoons miso, 1 teaspoon thyme and 1 cup broth; blend until smooth, about 1 minute, starting on low speed and gradually increasing to high. Add 2 cups broth and blend again until smooth. Set aside.
Combine diced sweet potatoes and ¼ cup water in a microwave-safe medium bowl. Cover and microwave on High until beginning to soften, about 3 minutes. Drain the sweet potatoes and transfer to a 9-by-13-inch baking dish.
Toss chicken pieces with 1 teaspoon salt in a medium bowl. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken; cook, turning once, until lightly browned on two sides, about 2 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the remaining 1 tablespoon oil to the skillet along with 2 tablespoons onion and the minced garlic. Reduce heat to medium; cook, stirring constantly, until fragrant, about 1 minute. Add the remaining 1 cup broth; cook for 1 minute, stirring and scraping up any browned bits from the bottom of the pan.
Transfer the onion mixture to the baking dish with the sweet potatoes. Stir in 3 cups rice, the cashew mixture, the chicken and the remaining ¼ teaspoon salt. Cover the baking dish tightly with foil and place on a large rimmed baking sheet. Bake until most of the liquid is absorbed and the rice and sweet potatoes are tender, about 50 minutes.
Remove from the oven and uncover. Sprinkle 2 cups spinach over the casserole, cover again and let stand until the spinach wilts, about 5 minutes. Stir to combine before serving.
Recipe and photo courtesy of Eating Well
