Cooking Time 35 minutes
Preheat oven to 220?C. Cook rice. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
Place cooked rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.
Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1067 | ||
Calories from Fat: 956 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.3g | 142 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 75.4g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 103.8mg | 32 % | |
Sodium 113.1mg | 4 % | |
Potassium 455.3mg | 12 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.5g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1067
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