Got leftover chicken and veg? Turn it into one of Susie O’Neill’s favourite summer recipes, which she’s sharing as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles. This easy chicken rice dish will become one of your go-to after-work quick dinner ideas and a great way to use up chicken breasts.
This recipe is great if you’re after a quick, simple meal that is loaded with fresh vegetables. You can even team it up with some low-fat natural yoghurt and toasted almond slivers.
Preparation time: 15mins. Cooking time: 25mins
1 teaspoon olive oil
1 – 2 tablespoons mild Indian Curry Paste
1 skinless chicken breast fillet, cut into 1cm dice
1 1⁄2 cups basmati rice
1 cup water
1x 500g can creamy chicken soup
800g mixed diced vegetables such as capsicum, carrot, zucchini, celery etc. 1 cup peas
1. Heat oil in a large saucepan. Add curry paste and chicken breast. Cook for 2 minutes until beginning to brown.
2. Add rice and toss to coat. Add water, bring to the boil, stir then cover and cook over a very low heat for 6 minutes.
3. Stir in creamy chicken soup and vegetables and cook a further 8 minutes. 4. Remove from the heat, stir in peas, recover and stand for 5 minutes.
Share your favourite chicken breast recipes in the comments!