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Ingredients
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 ½ lbs. (680g) chicken breast, cubed
- 1 tsp. dried oregano
- salt & pepper, to taste
- 2 cups (420g) long-grain white rice, rinsed
- 2 carrots, diced
- 1 cup (170g) frozen corn
- 1 cup (140g) frozen peas
- 3 cups (720ml) chicken broth
- 2 tbsp. parmesan cheese, grated
- 4 tbsp. fresh parsley
Prep Time:
5
Minutes
Directions
Cook Time:
30
Minutes
- Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and cook for 3-4 minutes until fragrant.
- Add the chicken, oregano, salt and pepper to the pot and cook until the chicken is cooked through, around 5-7 minutes.
- Now add in the rice and mix to combine with the chicken, cooking for 1-2 minutes.
- Next add the vegetables and chicken broth. Bring to a boil, then lower the heat to low. Cover the pot and simmer gently for 15 minutes, until the rice has cooked. Remove the pot from the heat and allow it to stand for a further 5 minutes.
- Stir the parmesan cheese and parsley through the chicken and serve warm.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
