Salsa Chicken Breast and Brown Rice with Chickpea

Serves 4

Preperation Time 10 mins

Cooking Time 20 - 25 mins

Ingredients

  • ¾ Cup brown rice
  • 1½ Cups chicken stock
  • Olive oil cooking spray
  • 4 Chicken breast fillets, trimmed
  • 300g Tomato chunky salsa of choice
  • 400g Broccoli trimmed, cut into florets
  • 200g Green beans, trimmed
  • 400g Chickpeas

    • Directions

  • Place rice and chicken stock in saucepan over high heat. Bring to the boil, stirring occasionally, then reduce heat to low. Cover and simmer for 20-25 minutes or until liquid (stock) is absorbed.
  • Heat a large non stick frying pan over medium-high heat. Lightly coat chicken breast with olive oil spray, and cook for 5 minutes or until cooked through and golden brown on each side. Transfer to plate, cover with foil and set aside for 5 minutes. Reduce heat to medium-low.
  • Add salsa to frying pan and heat, stirring occasionally for 5 minutes or until hot.
  • Place broccoli and beans in a steamer basket. Place over a saucepan of simmering water and cook for 5 minutes or until tender.
  • Remove the brown rice from heat (step-1). Stir in chickpeas and season with pepper, then cover and stand for 5 minutes.
  • To serve spoon rice onto plates, top with chicken breast and season (salt and cracked pepper). Spoon over salsa and serve with broccoli and beans.