Chicken Zucchini Cheesy Rice Bake (low FODMAP)
15 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-Free • Serves 6 • Ok to make-ahead: Steps 1 - 5
This is a wonderful combination of cheesy rice, delicate zucchini, and fresh herbs. A great dish to make when you have some cheese leftover from your latest cheeseboard because you can blend in just about any cheese you like and it will be delicious.
Ingredients
2 tablespoons garlic-infused olive oil
3 small/medium zucchini, chopped
1 bunch green onions (green part only), chopped
1 pound boneless chicken breasts, cut into cubes
2 tablespoons salted butter
1 1/2 cups basmati or jasmine rice
1/2 cup dry gluten-free orzo pasta
2 tablespoons fresh thyme leaves
3 cups low FODMAP chicken broth (I like Gourmend Organic Chicken Broth, use code IBSGC15 for 15% discount)
3/4 cup shredded Havarti or cubed brie cheese (rind removed)
3/4 cup shredded sharp cheddar cheese, white cheddar, or other strong-flavored aged cheese
1 tablespoon chopped fresh chives
Fresh basil, for serving
Directions
(1) Cook the zucchini: Heat 1 tablespoon garlic-infused olive oil in a large frying pan over medium heat. When the oil shimmers, add the zucchini and season with salt and pepper. Cook until the zucchini is golden, 5-8 minutes. Remove the zucchini from the skillet and set it aside.
(2) Cook the chicken: To the same skillet, add the remaining tablespoon of garlic-infused olive oil and the green onions. Cook for about 2 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes.
(3) Cook the rest: Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring it to a boil over high heat. Add the zucchini back to the skillet. Add a large pinch each of salt and pepper.
Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes until the liquid is absorbed and the rice is mostly cooked.
(4) Prep the oven: While the rice is cooking, preheat the oven to 425 degrees F.
(5) Bake the rice: Once the rice is cooked, stir in 1/2 of the cheese. Taste and add additional salt and pepper according to your taste. If needed, transfer the rice to an oven-safe casserole dish.
Make-ahead note: At this point, you can let the casserole cool, then cover and refrigerate for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Finish as directed below.
(6) Finish: Scatter the remaining 1/4 cup of each cheese over the top of the casserole. Sprinkle on the chopped chives. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil for 1-2 minutes until the cheese on top is becoming crispy.
(6) Plate and serve: Serve warm with fresh basil.
Eat and enjoy every bite because you can!
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