Butter Chicken Bakes
on Feb 23, 2025
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Indulge in the rich and comforting flavors of my Butter Chicken Bakes, a delightful twist on the classic dish. This baked version features tender chicken enveloped in a creamy, spiced tomato sauce, infused with warm, delicious spices. Adding in some vegetables makes it a balanced and wholesome meal. Paired perfectly with fluffy basmati rice, this dish delivers a tasty blend of flavors and textures, making it an irresistible choice for a satisfying dinner.
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 1 bowl
Calories: 320
Macros: 37.5p / 17.2c / 9.5f (2 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Butter Chicken Bakes to add it to your food diary.
INGREDIENTS
- Boneless, skinless chicken breas
- Plain nonfat Greek yogurt
- Cumin
- Ginger
- Garlic powder
- Garam masala
- Paprika
- Turmeric
- Salt
- Rice (Basmati)
- Chicken broth
- Diced tomatoes
- Celery stalk
- Carrots
- Zucchini
- Butter
- Salt and pepper
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MEAL PREP SUPPLIES USED
4 cup glass bowls – Get the BRAND NEW Stay Fit Mom bowls for all your meal prep needs!!
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around a little bit more.
Meat Thermometer – This will help you make sure your chicken is thoroughly cooked when the internal temperature reaches 165º.
STORING INSTRUCTIONS
As with most of my meal prep chicken bakes, you can let these cool, cover with a lid, and store in the fridge for up to 5 days for a quick meal ready to go!
REHEATING INSTRUCTIONS
These Butter Chicken Bakes can be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat if you are packing these for work or on the go. They can also be reheated in the oven for 10 minutes at 350 degrees.
Try our family style Butter Chicken recipe here.
Naan Bread Recipe
MAKES 7.5 SERVINGS
SERVING SIZE: 50 g
117 CAL / 6.2P / 18.7C / 1.5F / 1 FIBER
INGREDIENTS:
- 1 & 1/2 cups of self rising flour (180g) OR all purpose flour + 1.5 teaspoons baking powder and 3/4 teaspoons salt
- 1 cup plain nonfat Greek yogurt (227g)
- 1 tablespoon melted butter (14g)
INSTRUCTIONS:
- Reserve 1/4 cup of flour (30g) for rolling out and working with the dough.
- Combine the remaining flour and Greek yogurt in a bowl until a dough forms. It shouldn’t be
- sticky, if it is, add more flour.
- Roll out into desired size naans (50-75g). Cook over medium high heat until golden brown on
- each side. Remove from heat and immediately brush both sides with melted butter.
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Macros included for all recipes and pre loaded in the apps for easy macro tracking!
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Butter Chicken Bakes
Equipment
- Five(5) 4 cup glass bowls
Ingredients
- 25 ounces boneless, skinless chicken breast, diced
- 5 tablespoons plain nonfat Greek yogurt, 70g
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 10 tablespoons rice, uncooked (Basmati)
- 1 1/4 cups chicken broth
- 14.5 oz. can diced tomatoes
- 2 celery stalks, diced (120g)
- 3/4 cup carrots, diced (120g)
- 1/2 large zucchini, diced (120g)
- 2 1/2 tablespoons butter
- salt and pepper, to taste
Instructions
- Place the chicken, spices, and Greek yogurt in a mixing bowl. Combine well until all chicken is coated. Cover and place in the fridge to marinate while you prepare the rest of the ingredients.
- Prepare the veggies and place in a microwave safe bowl. Cook on high for 3-4 minutes, until the veggies become soft (or sauté over the stove).
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- To each container add 2 tablespoons of rice, a pinch of salt, 1/5 of the can of tomatoes (about 4 tablespoons each bowl), 1/5 of the veggies (about 1/2 cup), and 1/4 cup of broth. Stir each bowl well.
- Top each bowl with chicken (a little over 5 oz. each) and 1/2 tablespoon of butter.
- Bake in the oven for about 40 minutes, or until the internal temperature of the chicken reaches 165 degrees and the rice is cooked.
- Cool before covering and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Notes
- Make your own homemade Naan bread by following the recipe in the blog post above!
- Find these in both MyFitnessPal and MacrosFirst app by searching the food database for, “Stay Fit Mom Butter Chicken Bakes.”
This recipe is so, so bland. I prepped this for the week and there is no flavor. I ended up making a butter chicken sauce to add on top so I could enjoy it.
I wish I could rate this 100 stars! Tastes like a cheat meal, but it’s not. I will keep this one on rotation!
Tip: once it was done cooking, I still had a good amount of broth in the containers, but as it sat in the counter, the rice soaked it all up. Let it sit for at least 30 minutes before putting in the fridge.
Have anyone ever substituted pearled couscous instead of the nice due to couscous being more nutrient dense than rice? If so how did it affect the cooking process?
I love all of your recipes. I have two of your cookbooks and use them to meal prep weekly.
But my rice never cooks all the way when I add it in like this. What could I be doing wrong?
Hi Dawn! Thank you so much for your support. If you have trouble getting your rice to cook you’re not alone. Unfortunately not all ovens work the same. Here are some suggestions for making these bakes work for you. Finding a solution is worth the effort!
Try rinsing and soaking your rice 1-2 hours before cooking.
Cover your bowls with foil when baking.
Parboil your rice or purchase and use parboiled or quick rice.
Cook rice separately and add after baking the chicken.
Cook your chicken bake all in one dish, covered, then divide into 5 servings.