1. Preheat oven to 220?C. Combine jam, seasoning, garlic and oil in a bowl. Season with salt. Add chicken and stir to coat.
2. Place rice in a pan with stock and lemon juice. Boil for 5 minutes, then put into a 5cm deep, 22cm x 26cm baking dish.
3. Top with onion, tomato and peas. Top with chicken
4. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and rice is tender.
Serve with steamed beans.
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|Serving Size: 1 Serving (664g)|
|Recipe Makes: 4|
|Calories from Fat: 1104 (65%)|
|Amt Per Serving||% DV|
|Total Fat 122.7g||164 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 82.7g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 97.7mg||30 %|
|Sodium 324.1mg||11 %|
|Potassium 810.4mg||21 %|
|Total Carbohydrate 117.2g||34 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 108.8g|
|Protein 37.4g||53 %|
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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: 1709
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