Salsa chicken with chickpea rice

Salsa chicken with chickpea rice


The ingredient of Salsa chicken with chickpea rice

  1. 3/4 cup brown rice
  2. 1 1/2 cups Massel salt reduced chicken style liquid stock
  3. olive oil cooking spray
  4. 4 (150g each) chicken breast fillets, trimmed
  5. 300g jar 99% fat-free chunky tomato salsa
  6. 400g broccoli, trimmed, cut into florets
  7. 200g green beans, trimmed
  8. 400g can Edgell chick peas, drained, rinsed

The instruction how to make Salsa chicken with chickpea rice

  1. Place rice and stock in a saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cover and simmer for 25 to 30 minutes or until stock is absorbed.
  2. Meanwhile, heat a large, non-stick frying pan over medium-high heat. Lightly spray both sides of chicken with oil. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Reduce heat to medium-low. Add salsa to frying pan. Heat, stirring occasionally, for 5 minutes or until hot.
  3. Place broccoli and beans in a steamer basket. Place over a saucepan of simmering water and cook for 5 minutes or until tender.
  4. Remove rice from heat. Stir in chickpeas and season with pepper. Cover and stand for 5 minutes. Spoon rice onto plates. Top with chicken. Season with salt and pepper. Spoon over salsa. Serve with broccoli and beans.

Nutritions of Salsa chicken with chickpea rice

fatContent: 441.433 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 48 grams protein
sodiumContent: 88 milligrams cholesterol

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