One Pot Oregano Chicken with Parmesan Cheese

Oregano chicken cooked in flavoursome stock, with garden peas and sweetcorn which supply the senses with a delightful edible pop, combined with rice or quinoa and finished with a sprinkle of fresh parmesan cheese.

Serves

8

Prep

5 mins

Cook

30 mins

1 tbsp. olive oil
1 onion, chopped
1 garlic clove, minced
1 ½ lbs. (680g) chicken breast, cubed
1 tsp. dried oregano
salt & pepper, to taste
2 cups (420g) long-grain white rice* or Quinoa*, rinsed
2 carrots, diced
1 cup (170g) frozen corn
1 cup (140g) frozen peas
3 cups (720ml) chicken broth
2 tbsp. parmesan cheese, grated
4 tbsp. fresh parsley

Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and cook for 3-4 minutes until fragrant.

Add the chicken, oregano, salt and pepper to the pot and cook until the chicken is cooked through, around 5-7 minutes.

Now add in the rice/quinoa and mix to combine with the chicken, cooking for 1-2 minutes.

Next add the vegetables and chicken broth. Bring to a boil, then lower the heat to low. Cover the pot and simmer gently for 15 minutes, until the rice/quinoa has cooked. Remove the pot from the heat and allow it to stand for a further 5 minutes.

Stir the parmesan cheese and parsley through the chicken and serve warm.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Calories

330

Fats

5g

Carbs

47g

Protein

25g

* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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One Pot Oregano Chicken with Parmesan Cheese

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