Healthier chicken and rice one-pot

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This easy one-pot gives you plenty of vegies all in with your protein and carbs.


1 tbsp extra virgin olive oil
500g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
1 brown onion, finely chopped
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
125ml (1/2 cup) chicken stock
1/2 cauliflower, cut into small florets
2 x 250g pkts microwave Ben’s Original Brown, Red & Wild Rice medley
60g (2 cups) chopped kale
120g (3/4 cup) frozen peas
1 lemon, rind finely grated, cut into wedges


  1. Heat oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning, for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. Set aside.
  2. Reduce heat to medium. Add onion to pan and cook, stirring, for 2 minutes or until softened slightly. Add mushroom and garlic and cook, stirring occasionally, for 3 minutes or until mushrooms have softened. Stir in stock. Add cauliflower. Return chicken to pan. Bring to a simmer. Cover and cook for 7 minutes or until the cauliflower is just tender.
  3. Add the rice, kale, peas and lemon rind to the pan and fold through mushroom mixture until well combined. Cover and cook for 3 minutes or until kale has wilted and rice and peas are heated through. Season. Serve with lemon wedges.


Use any type of pre-cooked rice or grain blend for this, such as plain brown rice or a rice and quinoa blend.

Credits: Taste