

Thai-style chicken with pineapple rice
Ingredients
- 250g pouch microwavable wholegrain basmati rice
- 250g pouch microwavable long grain white rice
- 4 spring onions, thinly sliced
- 2 cups frozen pea and corn sweetcornXand carrot mix, thawed
- 439g can pineapple chunks in juice, drained, juice reserved
- 2 cups shredded store-bought barbecued chicken breast
- 3 tablespoons reduced-salt soy sauce
- 4 eggs
- 1 fresh red chilli, sliced, to serve
- fresh coriandercilantroX leaves, to serve
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Instructions
1 Preheat oven to 180°C. Lightly spray a 26 x 30cm (2.5cm deep) baking dish with olive oil and place in oven to warm.
2 Heat rice according to packet instructions. Transfer rice to warmed baking dish. Add spring onions, vegetable mix, pineapple chunks, ¼ cup pineapple juice, chicken and soy sauce, mixing well to combine. Using the back of a spoon, create four indents into rice mixture, then crack an egg into each indent.
3 Transfer dish to oven and bake for 10 minutes or until eggs are cooked to your liking. Serve garnished with chilli slices and fresh coriander leaves.
Nutrition Info (per serve)
-
Calories 466cal
-
Kilojoules 1947kJ
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Protein 35.9g
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Total fat 9.8g
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–Saturated fat 2.6g
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Carbohydrates 54.8g
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–Sugars 15.9g
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Dietary fibre 6.1g
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Sodium 719mg
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Calcium 55mg
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Iron 3.2mg
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