Sundried Tomato, Chicken & Spinach Bake
Description
If you like sundried tomatoes, this one is for you!
Best served with a fresh green salad on the side.
3 Servings
40 Minutes
6 Favourites
Ingredients
- 2 chicken breasts (cubed)
- 1/4 cup chopped sundried tomatoes (I recommend using Ina Paarmans)
- handful chopped spinach
- 1 small white onion (chopped)
- 1 tablespoon chopped garlic
- 1/2 cup brown rice
- veggie stock (set aside 3 tablespoons of veggie stock)
- 1 teaspoon paprika
- juice from 1/2 lemon
- 1 cup grated cheese
Method
- 1Start by boiling your rice in the veggie stock. I would recommend using stock and not water, as it gives the dish way more flavour.
- 2While your rice is cooking, add your onion to a pan and fry in your oil of choice until it starts to slightly brown.
- 3Add your chicken and garlic, season with salt & pepper, and fry until your chicken gets a golden brown colour.
- 4Add your sundried tomatoes and spinach and cook until the spinach is sufficiently cooked.
- 5Set chicken mixture aside if the rice is not cooked yet.
- 6Once the rice is cooked, add to the chicken mixture.
- 7Add your lemon juice, 3 tablespoons of veggie stock, and a tablespoon of the vinaigrette from the sundried tomatoes to the mixture (this is an important step to prevent the dish from being too dry).
- 8Mix thoroughly and transfer mixture to an oven dish.
- 9Sprinkle with cheese and cook on 180 degrees for 30 minutes. Viola!
