This One Pan Chicken and Rice recipe is a #HubSquad submission from one of our lovely members Ilona! We suggested a larger chicken portion to match our protein serves and that’s it. It’s a whopping 4 serves of vegetables. We’ve also added the nutritional content. Enjoy!
One Pan Chicken and Rice
Recipe Serves 4 people
Ingredients
- oil, olive, spray
- 400 g chicken, tenderloins cut into chunks
- 270 g mushroom, common thinly sliced
- 410 g tomato, diced, canned
- 120 g spinach, baby
- 200 g cauliflower made into rice, can be fresh or frozen
- 100 g rice, black
- 100 g rice, basmati
- 1 lemon rind only
- ½ tsp paprika
- ½ tsp chilli, flakes
- 2 clove garlic
- 600 ml stock, chicken you may need to add more
- ½ bunch parsley, flat leaf, fresh roughly chopped
Instructions
In a large non-stick pan:
- Spray oil (just a 2 second burst). Saute the garlic and chicken until golden.
- Add the mushrooms to the pan and cook for a further 2 minutes.
- Add baby spinach, cauliflower rice, and tinned tomatoes.
Once everything is combined and the chicken is cooked through:
- Add the basmati and black rice and stir through a cup of stock.
- Add the paprika, chilli powder and lemon rind.
- Lower the temperature and cover the pan. Occasionally stir through and add extra stock as required until the rice cooks. Season to taste.
- Once the rice is cooked, add the parsley and serve.
Tried this recipe?Let us know how it was!