Delicious Italian Chicken Rice Bake
This one-pan Italian rice with chicken is simple yet impressive, perfect for a cozy dinner.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2 servings
Ingredients
- 2 tbsp olive oil
- 2 skinless boneless chicken breast fillets (or 4 boneless thighs), cut into strips
- 1 red onion, cut into 8 wedges
- 2 orange peppers, halved, deseeded and sliced thickly
- 1 garlic clove, crushed
- 100g long grain rice
- 400g can chopped tomatoes
- 300ml chicken stock
- 4 tbsp ready-made pesto
Instructions
- Preheat your oven to 200°C (fan 180°C / gas mark 6).
- In a large, shallow ovenproof pan, heat the olive oil over medium heat. Add the chicken and cook for 3-4 minutes until golden brown. Remove from the pan and set aside.
- Add the onion and orange peppers to the pan, cooking for about 3 minutes until they turn lightly golden.
- Stir in the crushed garlic and fry for an additional minute.
- Add the rice to the pan, followed by the chopped tomatoes, chicken stock, and the reserved chicken. Bring to a boil.
- Once boiling, transfer the pan to the oven and cook uncovered for 20 minutes.
- Season with salt and pepper to taste and drizzle the pesto over the dish before serving.
Nutritional Information
Nutritional values per serving:
- Calories: 620 kcal
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 62g
- Sugars: 0g
- Fiber: 6g
- Protein: 49g
- Salt: 1.5g