One-pan herb chicken and rice

This one-pan chicken dinner is as easy as they come. Full of flavour and loaded with herbs and rice, it’s a weeknight winner.

6

5m

55m

Ingredients

  • 280g jar Coles Chargrilled Vegetables, drained reserving oil
  • 1 pkt (about 1.8kg) Coles RSPCA Approved Australian Chicken Portions Herb Sprinkle
  • 1 1/2 cups (300g) long-grain rice
  • 3 cups (750ml) chicken stock
  • 2 tbs oregano leaves

Method

STEP 1

Preheat oven to 180°C. Heat a large ovenproof frying pan or casserole dish over high heat. Add 1 tbs of the reserved oil from the chargrilled vegetables. Add half the chicken to the pan and cook for 3 mins each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.

STEP 2

Add the rice, stock and chargrilled vegetables to the pan. Bring to the boil. Arrange chicken over rice and cover with foil. Roast for 40 mins or until chicken is cooked through and rice is tender.

STEP 3

Sprinkle with oregano to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.