Directions
- 1Preheat oven to 400 F (200 C)
- 2Rinse rice until water runs clear
- 3Evenly divide all ingredients except topping cheese to your containers
- 4Cover each tightly with foil lined with baking paper
- 5Bake at 400 F (200 C) for 40 minutes
- 6Remove foil, check rice and chicken are cooked
- 7Quick stir if needed, add a splash of hot stock if dry
- 8Top each with remaining cheese (¼ cup/25g per container)
- 9Bake uncovered 5 more minutes until cheese melts
- 10Garnish with sriracha and green onions
Ingredients
- 1 cup basmati rice, uncooked
- 1 lb chicken breast, 1 in/2.5cm pieces
- 0 salt
- 0 pepper
- 4 servings ham
- 1 cup pineapple chunks with juice
- 1 onion, finely diced
- 0.25 cup low-sodium soy sauce
- 2 tbsp brown sugar replacement
- 1 cup frozen peas
- 1.75 cups chicken bone broth
- 1 cup reduced fat cheese for filling
- 1 cup reduced fat cheese for topping
- 0 sriracha
- 0 green onions
Equipment
ovenglass containersaluminum foilbaking paper
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