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–+ servings

One Pan Chicken and Rice

Ilona Brockway
5 from 1 vote
Recipe Serves 4 people
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine The Plate Model, Wholefoods

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.
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