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This healthy version of a Paula Deen recipe is packed with flavor and veggies! The chicken, carmelized in soy sauce, is so flavorful and tender. The rice is just beautiful with all the celery, carrots and cilantro. The dish as a whole has a great texture with the toppings of fresh scallions and chopped peanuts. Overall,  this dish was wonderful!

As you can see in the picture, I also made Honey Soy Green Beans and I baked home made egg bread. Separate entries with these recipes are in the works!

As mentioned in my blog yesterday, I recently discovered Bobby Deen’s show “Not My Mama’s Meals”. The recipe I’m sharing here today came from an episode of that show. Bobby took his mother’s recipe for the same dish and lowered the fat and calories.

This delicious and visualy beautiful dish is a must try and would definitely impress your dinner guests!


Peanut Chicken Casserole


1 tablespoon canola oil

4 boneless and skinless chicken thighs

2 tablespoons reduced-sodium soy sauce

Salt and freshly ground pepper

3 medium carrots, chopped

3 stalks celery, chopped

1 small red onion, chopped

2 cups cooked brown basmati rice

12 baby bella mushrooms, chopped

2 cloves garlic, finely chopped

1 jalapeno, seeded and chopped

1 cup reduced-sodium chicken broth

2 tablespoons reduced-fat peanut butter

2 tablespoons fresh cilantro, plus more for garnish

Chopped peanuts, for garnish

Chopped scallions, for garnish

Orange zest, for garnish


Preheat the oven to 375 degrees F.

Heat the canola oil in a medium Dutch oven over high heat until it begins to shimmer. Add the chicken and sprinkle with the soy and some salt and pepper. Cook until golden brown on both sides, 10 to 12 minutes total. Transfer to a bowl. Add the carrots, celery and onions to the pot and cook until the vegetables begin to brown, about 4 minutes. Stir in the rice, mushrooms, garlic and jalapenos. Whisk together the chicken broth and peanut butter in a small bowl, and then pour into the pot. Stir in the cilantro, and then arrange the chicken thighs on top of the rice and vegetables.

Cover the pot and transfer to the oven for 20 minutes, then uncover and return to the oven until most of the liquid has disappeared, about 15 minutes more.

Let cool for 10 minutes before serving. Garnish with peanuts, scallions, orange zest and cilantro.

Nutrition info per serving: 216 calories, 6 g total fat

TOTAL TIME:1 hr 45 min

Prep: 45 min

Inactive Prep: 10 min

Cook: 50 min