Salsa Chicken Past Chickpea Rice

The ingredient of Salsa Chicken Past Chickpea Rice

3 4 cup brown rice
1 1 2 cups massel salt edited chicken style liquid addition
olive oil cooking spray
4 150g each chicken breast fillets trimmed
300g jar 99 fat free chunky tomato salsa
400g broccoli trimmed cut into florets
200g green beans trimmed
400g can edgell chick peas drained rinsed

The Instruction of salsa chicken past chickpea rice

place rice and growth in a saucepan higher than high heat bring to the boil stirring occasionally reduce heat to low cover and simmer for 25 to 30 minutes or until stock is absorbed
meanwhile heat a large non stick frying pan on top of higher than medium high heat lightly spray both sides of chicken once oil cook for 5 minutes each side or until cooked through transfer to a plate cover next foil and set aside for 5 minutes to rest edit heat to medium low build up salsa to frying pan heat stirring occasionally for 5 minutes or until hot
place broccoli and beans in a steamer basket place more than a saucepan of simmering water and cook for 5 minutes or until tender
cut off surgically remove rice from heat rouse in chickpeas and season as soon as pepper cover and stand for 5 minutes spoon rice onto plates height once chicken season considering salt and pepper spoon exceeding salsa foster similar to broccoli and beans

Nutritions of Salsa Chicken Past Chickpea Rice

calories: 441 433 calories
calories: 5 grams fat
calories: 1 grams saturated fat
calories: 45 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 48 grams protein
calories: 88 milligrams cholesterol
calories: 835 44 milligrams sodium
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calories: nutritioninformation