Full ingredients list:
120g skinless chicken breast fillet
2 teaspoons olive oil
1 fresh rosemary sprig
1/2 brown onion, finely chopped
1 garlic clove, thinly sliced
1 short-cut bacon rasher, fat trimmed, chopped
4 Swiss brown mushrooms, quartered
1/2 cup reduced-salt chicken stock
4 baby truss tomatoes, halved
125g cup microwavable brown rice
100g baby spinach leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Cut chicken horizontally to make 2 thin fillets. Heat olive oil in a medium non-stick frying pan over high heat. Add chicken and cook for 1–2 minutes until brown on both sides. Remove chicken from pan; set aside and cover loosely with foil to keep warm.
Step 2Add rosemary, onion, garlic, bacon and mushrooms to pan. Cook, stirring, for 5 minutes, or until soft. Add chicken fillets and chicken stock to pan; simmer for 2 minutes, or until chicken is almost cooked through. Add tomatoes and cook for 2 minutes, or until tomatoes are slightly soft and the sauce in pan has reduced to about 1/4 cup.
Step 3Meanwhile, heat brown rice according to packet instructions. Add baby spinach leaves to pan and cook for 1 minute, or until just wilted. Serve chicken and vegetables with brown rice.
About this recipe
First published: January 2016