One Dish Dinner for Busy Nights

Every mom I know needs quick and easy dinner ideas for those busy weeknights. This is one of our favorite recipes – the whole Davis Family enjoys it!


  • 1 Tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 tsp. ground turmeric
  • 1 tsp. Young Living Golden Turmeric
  • 1 tsp. ginger or 1 d. Ginger Vitality
  • 1 tsp. sea salt
  • 1/2 tsp. ground pepper
  • 1/2 tsp. ground cumin
  • 1 can (13.5oz) full fat coconut milk
  • 3/4c brown basmati rice, rinsed
  • 1 large carrot
  • 1 lime, juiced
  • 4 organic boneless skinless chicken breasts
  • Fresh cilantro, roughly chopped, for garnish


  1. Preheat oven to 350 degrees. Lightly grease 9 x 13- inch casserole pan.
  2. Heat oil in a skillet over medium-high heat. Add the onion and sauce for 3-4 minutes, until translucent.
  3. Add the garlic, Young Living Golden Turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there’s no longer lumpy coconut milk bits. Transfer mixture to the casserole pan.
  4. Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
  5. Dredge the chicken breasts in the sauce on both sides before nestling them into the casserole dish. Cover the pan with aluminum foil and bake for 45-50 minutes, until the rice is tender and chicken cooked through.
  6. Before serving, fluff the rice with a fork, season chicken with additional salt and pepper and sprinkle with cilantro.

NOTE: choose organic ingredients as much as possible.

This recipe makes great leftovers for lunch the next day too. Enjoy!

Adapted from

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