Savoury Chicken Rice Bake

Anything that’s all cooked together in one tray is always a thumbs up from me, this made a nice easy family meal on a weeknight evening with some leftovers for Hallie for lunch the next day 👏🏻

For 6 people you will need:

• 600g Chicken Breast (approx 3 large Chicken Breasts)

• 250g Rice

• 450ml Stock

• 1 Onion finely diced

• 1 Carrot finely diced

• 2 Celery sticks finely diced

• 100g Sweetcorn

• 100g Peas

• 1 tsp dried Dill

• 1 tsp Garlic Granules

• 1 tsp dried Chives

• 1/2 tsp dried Thyme

• 1/2 tsp dried Rosemary

• Butter

• Lemon

• Parsley

In a large oven proof dish, add the Onion, Carrot, Celery, Dill, Garlic Granules, Chives, Thyme, Rosemary, a drizzle of Oil and some Salt and Pepper, give everything a good mix then cover with tin foil and bake on 160’ for 20 minutes.

Cut the Chicken Breasts in half then seal in a frying pan with Salt and Pepper. Add the Chicken to the Veg after it’s been cooking for 20 minutes along with the Rice, Peas, Sweetcorn and Chicken Stock, place the Chicken on top then add a little melted Butter on top to baste it. Cover with foil and bake on 160’ for 40 minutes till the rice is cooked through.

Remove the Chicken from the tray, give the Rice and Vegetables a good mix then add the Chicken back in, cover and leave to stand for 10 minutes before serving.

Serve with fresh Lemon and chopped Parsley.

Hope you enjoy!

L x