Chicken, Rice & Veggie Bake
Chicken, Rice & Veggie Bake
Rate this RecipeIngredients
- 1 cup jasmine rice rinsed really well
- 2 chicken breasts chopped into cubes (about 450g)
- 1 cup broccoli chopped into small florets
- 1 green zucchini cut into half moons
- 250 g cherry tomatoes
- 1-2 tablespoons sun-dried tomato pesto or preferred pesto
- 2.5 cups chicken stock
Top with
- 1 cup tasty cheese shredded
- 1/4 cup parmesan grated
Instructions
- Preheat the oven to 190°C.
- In a large ovenproof baking dish, add the rice, chopped chicken, broccoli, zucchini, and cherry tomatoes, pesto and chicken stock, mix till well combined.
- Before placing in the oven sprinkle tasty cheese and parmesan.
- Cover the dish tightly with foil and bake for 45 minutes, then remove the foil and bake for another 5-10 minutes or until the rice is tender and the liquid has absorbed. Feel free to add some extra grated parmesan on top.
- Allow to cool slightly before serving.
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