Informations supplémentaires
30 min.
|
744 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Thinly slice the zucchini into half moons. Thinly slice the red onion, green onion and the bell pepper into strips. Make incisions in the chicken without completely slicing it. Some kids prefer their veggies raw, so it's possible to keep some aside before cooking.
2. Cook the chicken
Place the chicken on a baking sheet lined with baking paper. Add half of the spices (caution! spicy), salt and pepper. In a bowl, combine the zucchini, red onion and pepper with the rest of the spices to taste, a drizzle of oil, salt and pepper. Put the vegetables in the incisions of the chicken. Place the remaining vegetables next to the chicken breasts. Bake in the oven for 12-15 minutes.
3. Cook the rice
Rinse the rice. Bring a pan with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes.
4. Add the cheese
Take the baking sheet out of the oven. Remove the vegetables and put in a bowl. Add the cheddar to the chicken breasts and bake in the oven for 5 minutes.
5. Plate your dish
Serve the chicken with the green onion, salsa, rice and the remaining vegetables. Bon appétit!
2unitChicken Breast
0.5unitZucchini(s)
1unitPepper(s)
0.5unitRed Onion(s)
8gTex-Mex Mix
40gMild Cheddar
140gJasmine Rice
1unitVegetable Broth Cube(s)
80mlTomato Salsa
1unitGreen Onion(s)
What you need
sheet pan, bowl, pot
744 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
17g
26%
cholesterol
224mg
75%
fiber
5g
20%
protein
75g
saturated
7g
35%
sodium
603mg
25%
sugar
5g
trans
0g