Vegan Roasted Chicken Rice

Indulge in the hearty and flavorful twist of Vegan Roasted Chicken Rice, a satisfying plant-based rendition of a classic comfort dish. This recipe combines golden, oven-roasted soy-based chicken pieces seasoned with smoked paprika, garlic powder, and thyme, delivering a smoky and aromatic bite. Paired perfectly with fluffy basmati rice cooked in savory vegetable broth, soy sauce, and a medley of vibrant vegetables like carrots, onions, and sweet peas, this meal is both wholesome and protein-packed. Topped with fresh parsley for a burst of herbaceous brightness, it’s an easy, one-pot wonder that’s ready in under an hour. Perfect for vegans and non-vegans alike, this dish is ideal for weeknight dinners or meal prep. Try this comforting vegan chicken rice recipe today for a satisfying, cruelty-free meal that doesn’t skimp on flavor!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Soy-based chicken pieces
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Basmati rice
• 2 cups Vegetable broth
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 cup Frozen peas
• 1 large Carrot
• 2 tablespoons Soy sauce
• 2 tablespoons Parsley

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

In a large mixing bowl, combine soy-based chicken pieces with 1 tablespoon of olive oil, garlic powder, smoked paprika, thyme, salt, and black pepper. Toss until the pieces are well-coated.

Step 3

Spread the seasoned soy pieces onto a baking sheet and roast in the preheated oven for 20 minutes, flipping halfway through, until they are golden and slightly crispy.

Step 4

Meanwhile, rinse the basmati rice under cold water until the water runs clear.

Step 5

In a medium-sized pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion is translucent.

Step 6

Add the chopped carrot to the pot and cook for another 2 minutes.

Step 7

Stir in the rinsed rice and cook for 1 minute, then add the vegetable broth and soy sauce.

Step 8

Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes.

Step 9

Add the frozen peas and continue cooking for another 5 minutes or until the rice is fully cooked and fluffy.

Step 10

Remove the pot from the heat and gently fluff the rice with a fork, ensuring the peas are evenly distributed.

Step 11

Chop the parsley and mix it into the rice for added freshness.

Step 12

To serve, place a portion of rice on a plate and top with the roasted vegan chicken pieces.

Step 13

Garnish with additional parsley if desired, and serve hot.

Nutrition Facts

Serving size	(1539.8g)

Amount per serving	% Daily Value*
Calories	1549.0

Total Fat 54.4g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6297.8mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 33.3g	0%
Total Sugars 30.3g
Protein 111.4g	0%

Vitamin D 0IU	0%
Calcium 460.3mg	0%
Iron 19.3mg	0%
Potassium 3210.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 28.7%

Carbs: 39.7%