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Nutritionist's Pick: Hong Kong Baked Chicken Breast Rice

Nutritionist's Pick: Hong Kong Baked Chicken Breast Rice

with Mozzarella and Veggies
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
750 kcal
Protein
: 
59g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Sulphites
  • Soy
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Wheat
  • Egg
  • May contain traces of allergens
  • Sulphites
  • Soy
  • Gluten
  • Crustaceans
  • Tree nuts

Ingredients: Chicken breasts • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Carrot • Parboiled rice • Yellow onion • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Chives.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

¾ cup

Parboiled Rice

1 unit(s)

Carrot

½ unit(s)

Yellow Onion

7 g

Chives

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Worcestershire Sauce

(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Calories750 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber6 g
Protein59 g
Cholesterol155 mg
Sodium1620 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium450 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Sear chicken
2
  • Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large oven-proof pan over medium-high.
  • When the pan is hot, add 1 tsp (2 tsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
  • Remove from heat, then transfer chicken to an unlined baking sheet. 
Roast chicken
3
  • Roast chicken in the middle of the oven for 10-12 min, until cooked through.**
  • When chicken is done, transfer to a clean cutting board to rest for 2-3 min.
Prep
4
  • While chicken roasts, peel, then quarter carrot lengthwise, then cut into 1/4-inch quarter-moons.
  • Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
  • Thinly slice chives.
Flavour rice
5
  • Reheat the same pan (from step 2) over medium-high.
  • When the pan is hot, add 1 tsp (2 tsp) oil, then carrots and 3 tbsp (6 tbsp) water. Cook for 2 min, stirring occasionally, until carrots begin to soften and water evaporates.
  • Add onions. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
  • Add chicken, rice, soy sauce, Worcestershire sauce, broth concentrate, crushed tomatoes and 1/8 tsp (1/4 tsp) salt. Cook for 2-3 min, stirring often, until well combined.
Melt cheese and serve
6
  • When chicken is done, thinly slice and stir into rice mixture. Add in any resting chicken juices, then stir to combine.
  • Sprinkle cheese over top of chicken fried rice. Bake in the top of the oven for 4-5 min, until cheese is melted and golden. (TIP: Keep an eye on it so it doesn't burn!)
  • Divide baked chicken rice between bowls.
  • Sprinkle chives over top.
Modularity step (under step 2)
7

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork chops, increasing roasting time to 10-12 minutes.**

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