Retro Chicken  and Cheese Sauce

Retro Chicken and Cheese Sauce

with Rice Pilaf and Garlic Veggies

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Everyone loves a cheesy chicken, so why mess with a retro classic? Quick rice pilaf and a side of roasted cauliflower and broccoli completes a meal that doesn't have to break the bank!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

¼ cup

Cheddar Cheese, shredded


¼ cup

Cream Cheese


6 g


570 g

Broccoli and Cauliflower Mix

1.5 cup

Basmati Rice

2 unit

Chicken Broth Concentrate

56 g

Green Peas

1 tbsp



1.5 tsp

Garlic Salt

4 unit

Green Onions

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


½ cup


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories750 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber4 g
Protein48 g
Cholesterol180 mg
Sodium1130 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then mince the garlic. Cut broccoli and cauliflower into bite-size pieces. Toss broccoli and cauliflower with garlic and2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 21-23 min.


Pat the chicken dry with paper towels. Season all over with garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Cook, until golden-brown, 2-3 min per side. Transfer chicken to another baking sheet. Bake in top of oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.


Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil, then the rice. Cook, stirring often, until toasted, 1 min. Add 2 1/2 cups water and broth concentrates. Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, re-heat the large non-stick pan over medium heat. Add the cream cheese and 1/2 cup milk. Whisk together in the pan. Bring to a slow simmer, 2-3 min. While the cream cheese melts, combine the cheddar and cornstarch in a small bowl. Slowly stir the cheddar-cornstarch mixture into the milk mixture, until cheddar is melted, 1-2 min. Season with salt and pepper.


Thinly slice the green onions. Fluff the rice with a fork and season with salt. Add the peas and half the green onion to the cooked rice. Stir to combine. Divide the rice between plates. Top with the roasted veggies and chicken. Spoon over the cheese sauce. Sprinkle over remaining green onion.