It's the time of year we turn to comfort foods to warm us up and make us feel cozy... But often comfort foods are high in unhealthy fat and refined carbs, leading to a little extra "insulation" on our bodies and cravings for more.

This recipe is a healthful comfort meal, adapted from a recipe by Rachael Ray. It's made with whole ingredients that give you a balance of whole grains, lean protein, and nutrient dense veggies... AND it's really tasty! Have a serving of this on its own or with a green leafy salad on the side (spinach would be good) and you've got a really satisfying meal. It's high in fibre (to keep your arteries and intestines clean and clear), B-vitamins (good for energy and metabolism), and healthy "medium chain" fats from coconut that support the thyroid and are readily converted to energy (rather than adding to body fat). You can enjoy a healthy portion of this, without fear of packing on the pounds!

Chicken, Mushroom, Broccoli, & Brown Rice Bake with Leeks
makes 3 large or 4 small servings

Ingredients

Rice:
1 cup + 3 Tbsp chicken stock
3/4 cup brown rice

Chicken Mixture:
1/2 Tbsp butter
2 leeks
6 oz cremini mushrooms, sliced thickly
1 cup broccoli florets
1/2 tsp sea salt
2 large (organic) chicken breasts (1 lb) - cut into thin(ish) slices/chunks
1/2 cup chicken stock
1 tsp arrowroot flour
1/2 cup coconut milk
black pepper to taste

Optional topping:
1/4 cup freshly grated parmesan cheese

Directions

1. Preheat oven to 350F and have a 1.5-2L casserole dish ready.
2. Bring 1 cup + 3 Tbsp of chicken stock to a boil. Spread rice in bottom of casserole dish and pour boiling stock on top. Cover tightly with 2 layers of aluminum foil, put dish on a baking sheet, and place in oven for 30 minutes.
3. Cut leeks in half, then slice them 1/4 inch thick (discard greens). Place in a large bowl with water, swirl a few times, then let sit a few minutes for any dirt to fall to the bottom. Then using your hands transfer leeks to a strainer to drain.
4. Melt butter in a large skillet over medium heat. Add leeks and saute until soft, about 5 minutes. Add mushrooms and salt, an saute another 5 minutes until mushrooms are soft but not overcooked. Stir in chicken and chicken broth, bring to a low simmer and cook for several minutes.
5. Put arrowroot flour in a small bowl, and add1 tbsp of coconut milk. Mix to make a slurry.
6. Add remaining coconut milk to chicken mixture and cook a few minutes while stirring. Add slurry and cook another 3-5 minutes until it thickens. Remove from heat.
7. Once rice has baked for 30 minutes, remove from oven and carefully remove tin foil. Spoon chicken mix evenly over the top. Cover tightly again with tin foil (use towels to avoid burns), and return to oven for another 25 to 30 minutes, until liquid has been absorbed and it's bubbly around the edges.
8. Remove foil, and if desired, add parmesan cheese and return to oven until cheese melts and has browned in places.
9. Once removed from oven, allow to sit about 5-10 minutes before serving.

Enjoy!