Ingredients
1 cup brown rice
(200g)
2 cups water
(500ml)
2 chicken breast fillets
1 x 225g jar antipasto vegetables in oil
Allergy Advice
Contains Dairy
Contains Fish
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 saucepan
- 1 bowl
- 1 non-stick frypan
Instructions
- Place rice and 2 cups of water in a saucepan. Bring to the boil, reduce heat to lowest setting, cover with a lid and allow to simmer until water has been completely absorbed, approximately 20 minutes.
- Turn off heat and leave covered for 5-10 minutes.
- Meanwhile, slice chicken fillets horizontally into thin escallops. Place in a bowl and pour over some of the oil from the antipasto, ensuring it is well coated.
- Heat a non-stick frypan over medium heat. Fry chicken for 1-2 minutes on each side until just cooked through. Set aside and keep warm.
- Remove vegetables from oil and dice. Pour one tablespoon of remaining oil into the frypan and add vegetables and cooked rice. Stir to combine and warm through.
- Distribute rice between serving bowls and top with chicken.
Notes
Tip
Antipasto is available in the supermarket. Alternatively, you could buy a selection from the deli.
Variation
Substitute brown rice for white if you prefer.
