We all love a one-pot-wonder and this is a lovely hearty meal for the whole family to enjoy. High in protein and carbohydrates, and low in fat you can enjoy this as is, or for a creamier rice, stir through some grated cheese straight from the oven.
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 (e.g 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 (e.g paprika, parsley and pepper)
Step 1: Preheat the oven to 180°C.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Bake for 30 – 40 minutes or until all the liquid is absorbed.
Allie from OneHandedCooks is a full time mum and knows what it is like to never have two hands free at any one time. Her website is full of easy to make, delicious recipes which still allow you enough time to wipe a nose, give a cuddle or feed a hungry child. She welcomes comments and your recipes so please feel free to email her, or find her on facebook and twitter. To see all of the OneHandedCooks recipes, click here.