Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 500grams skinless chicken thigh fillets, chopped
- 400grams pumpkin, peeled and diced 1.5cm x 1.5cm
- 1teaspoons lemon, cut into rind
- 1 cup medium grain rice
- 2 cups Campbell’s Chicken Bone Broth
- 2 cups baby spinach leaves
- 3/4 cup reduced fat cheddar cheese
- lemon, wedges (to serve)
Nutrition per serving
1870kJ / 445Cal
1870 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
30.2grams
Fat
21.3grams
Carbs
30.5grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180 degrees celsius.
Step 2 of 4
Heat oil in a large flameproof casserole dish over medium heat. Add chicken, pumpkin and lemon rind cook for 5 mins.
Step 3 of 4
Add rice and Campbell's Bone Broth, bring to the boil. Cover and bake for 20 to 25 minutes, remove from oven, stir through spinach and cheese, season well with salt and pepper, let stand covered for 5 minutes before serving.
Step 4 of 4
Serve with lemon wedges.
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