Baked Chicken & Veggie Rice2013-06-05
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
This is a simple and delicious one pot wonder that will cook away in the oven while you do all the things we mum’s do in the early evening. You just need 20 minutes to prep and then the oven will do the rest. It is a great wholesome meal that can be adapted for the whole family (and tastes just as good the next day for leftovers). I recommend using a really good quality no-added salt chicken stock – or even better, make your own.
Tip: For a creamier rice, stir through some grated cheese straight from the oven.
I am definitely doing more dinners like this. What’s your signature one-pot-wonder?
Nutrition Note: High in protein and carbohydrates, and low in fat this one pot wonder has the right kind of energy needed to fuel growing little bodies.Join us on Facebook for other foodie bits and pieces.
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 tbsp butter
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2 cups of chopped veggies (I used peas, broccoli, carrot, mushrooms, corn)
- 1 1/2 cups uncooked white or brown rice
- 3 cups no-added salt chicken stock (or use homemade)
- Herbs & Spices (I used paprika, parsley and pepper)
Preheat the oven to 180oC.
Using a large saucepan (that can be used on the stovetop and in the oven) heat the oil over a medium heat. Once the pan is hot, sprinkle both sides of the chicken with any spices such as paprika or a pinch of salt, place in the pan and cook for a few minutes either side, or until browned (5 mins). Remove the chicken to a plate and set aside. -
Melt the butter in the pan. Add the onion and garlic and sauté for a few minutes. Add the veggies and cook for three minutes. -
Stir through the rice and broth and bring to a boil. Place the chicken, and herbs in the pan, cover, and transfer to the oven. -
Bake for 30 - 40 minutes or until all the liquid is absorbed. -
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