All-in-One Chicken,Veggies and Rice
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Main
Method
Cook the rice according to the packet instructions, then drain and set aside.
In a bowl, mix the chicken with 1 tablespoon of Italian seasoning and a little salt and pepper.
Heat half the butter and half the oil in a large frying pan over medium heat.
Add the chicken and cook for 7–8 minutes, until golden and cooked through, then remove and set aside.
Add the remaining butter and oil to the pan. Sauté the onion, peppers and carrot for 4–5minutes until softened.
Stir in the garlic and cook for another 1–2 minutes.
Return the chicken and rice to the pan and combine well with the vegetables.
Add the frozen peas and cook for 1 minute until heated through.
Toss in the pine nuts before serving and garnish with fresh herbs.
Season to taste with salt and pepper and serve warm.
Ingredients
40g butter
4 tbsp olive oil
4 chicken breasts, cut into small cubes
2 tbsp Italian seasoning
Salt and pepper, to taste
200g rice
1 red onion, diced
1 clove garlic, minced
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 carrot, diced1
handful frozen peas
Handful of fresh herbs, chopped (parsley and basil work well)
20g pine nuts
Method
Cook the rice according to the packet instructions, then drain and set aside.
In a bowl, mix the chicken with 1 tablespoon of Italian seasoning and a little salt and pepper.
Heat half the butter and half the oil in a large frying pan over medium heat.
Add the chicken and cook for 7–8 minutes, until golden and cooked through, then remove and set aside.
Add the remaining butter and oil to the pan. Sauté the onion, peppers and carrot for 4–5minutes until softened.
Stir in the garlic and cook for another 1–2 minutes.
Return the chicken and rice to the pan and combine well with the vegetables.
Add the frozen peas and cook for 1 minute until heated through.
Toss in the pine nuts before serving and garnish with fresh herbs.
Season to taste with salt and pepper and serve warm.
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