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One-pan green fix rice with chicken recipe
One-pan green fix rice with chicken recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Wholesome one-pan chicken and rice with spinach, peas, asparagus, and mint for a flavorful veggie-packed meal!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 4 small chicken breast fillets
  • 2 slices prosciutto
  • 1 leek, trimmed, halved lengthways, sliced
  • 2 celery stalks, finely diced
  • 200.00 gm Low GI Brown Rice, rinsed
  • 382.50 gm chicken stock
  • 100g baby spinach, plus extra to serve
  • 250.00 ml firmly packed fresh mint leaves
  • 375.00 ml frozen peas, just thawed
  • 1 bunch asparagus, halved lengthways, cut into 6cm lengths
  • Finely grated parmesan, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, heat half of the oil. Cook chicken for 5 minutes on each side until golden and fully cooked. Transfer the chicken to a plate, loosely cover with foil, and let it rest for 5 minutes. In the same pan, add the prosciutto and cook for 2 minutes until golden and crispy. Transfer the prosciutto to a paper towel to drain, then tear it into pieces.
  • In a pan over medium heat, warm the remaining oil. Sauté leek and celery until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice and stock, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 25 minutes.
  • Combine spinach, mint, and 1 cup of peas in a food processor and pulse until finely chopped. Stir in asparagus and remaining peas into the rice and cook covered for 3 minutes, until rice is tender and vegetables are vibrant. Remove from heat, stir in the spinach mixture, and cook for an additional minute. Season to taste.
  • Slice the succulent chicken and place it on top of the fluffy rice in individual serving bowls. Garnish with prosciutto, extra spinach, and a generous sprinkle of tangy Parmesan cheese. Serve and enjoy the delightful flavors!

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