Tag: chicken

Ingredients
8 Family Faves Sweet Chill Crunchy Chicken Tenders (thawed)
1 Red Onion, thinly sliced
1 Red Capsicum, seeded & thinly sliced
1 Green Capsicum, seeded & thinly sliced
I tbs olive oil
2 tsp Mexican spice mix
2x 250g pkts microwavable Mexican-style rice
230g pkt Mission Original White Corn Tortilla Strips
¼  cup (60g) drained picked jalapeno slices (optional)
½ cup (120g) sour cream
⅓   cup (85g) tomato salsa
Coriander sprigs, to serve

Method
Preheat oven to 220°C (200°C fan-forced).
Line a large baking tray with baking paper.
Arrange chicken, onion and combined capsicum onto tray.
Drizzle veggies with oil.
Sprinkle chicken spice mix.
Bake for 25 mins or until chicken is golden and heated through and vegetables are tender.
Cut each chicken tender into 3 pieces.
Prepare rice by following instructions on the packet.
Divide the rice among serving bowls.
Arrange tortilla strips around the edge of the bowls.
Top the rice with the vegetable mixture, chicken and jalapeño.
Spoon over sour cream.
Drizzle with the salsa.
Sprinkle with coriander sprigs to serve.

Serves 4

Info—Energy 3650 kJ per serve

Ingredients
4 carrots, cut into quarter lengthwise
1kg Chicken Breast Fillets, cut into 4 pieces
200g pack Peppercorn Sauce
1½ cup (125ml) thickened cream
200g frozen green beans
250g Microwave Rice (any type)

Method
Preheat oven to 220°C (200°C fan-forced). Grease a large rimmed baking tray.
Place the carrot and chicken on the prepared tray. Spray with olive oil spray.
Bake for 20 mins or until chicken is golden.
Combine the peppercorn sauce and cream in a small bowl. Pour evenly over the chicken and carrots on the tray. Bake for 15 mins.
Add beans to tray, arrange the beans around the chicken. Bake for 5 mins or until beans are bright green.
Cook rice as instructed on the packet.
Serve meat, vegetables and rice among bowls.

Serves 4

This meal is perfect for leftovers to be frozen and reheated in the microwave.

Info—Energy 1965kJ per serving