One-pan herb chicken and rice
INGREDIENTS
280g jar Coles Chargrilled Vegetables, drained reserving oil
1 pkt (about 1.8kg) Coles RSPCA Approved Australian Chicken Portions Herb Sprinkle
11/2 cups (300g) long-grain rice
3 cups (750ml) chicken stock
2 tablespoons oregano leaves
METHOD
Step 1
Preheat oven to 180掳C. Heat a large ovenproof frying pan or casserole dish over high heat. Add 1 tbs of the reserved oil from the chargrilled vegetables. Add half the chicken to the pan and cook for 3 mins each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.
Step 2
Add rice, stock and chargrilled vegetables to the pan. Bring to the boil. Arrange chicken over rice and cover with foil.
Step 3
Roast for 40 mins or until chicken is cooked through and rice is tender.
Step 4
Sprinkle with oregano to serve.
NUTRITION
2979 kj
ENERGY
45g
FAT TOTAL
13g
SATURATED FAT
3g
FIBRE
56g
PROTEIN
1288mg
SODIUM
1g
CARBS (SUGAR)
20g
CARBS (TOTAL)
All nutrition values are per serve
