Ingredients
- 100 g Broccoli
- 4 piece Chicken
- 1 cup Rice
- 100 g Pasta
- 1 cup Carrots
- 50 g Cheese
- 2 piece Tomatoes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 0.5 tsp Oregano
Instructions
- Preheat oven to 200°C (390°F).
- Cook the rice: rinse the rice, then simmer in water until just tender (about 10 minutes). Drain and set aside.
- Parboil the pasta: cook pasta until about 2–3 minutes under al dente, then drain.
- Season the chicken with salt, black pepper, garlic powder, and oregano. Sear in a pan with a little oil (or dry-fry if needed) until browned on both sides; it doesn’t need to be fully cooked. Slice into bite-size pieces.
- Prepare the vegetables: chop broccoli into small florets. If carrots are not already small pieces, slice/shred them. Roughly chop tomatoes.
- In a bowl, mix chopped tomatoes with a pinch of salt and black pepper. Set aside.
- Assemble: in a baking dish, combine cooked rice, parboiled pasta, broccoli, carrots, and sliced chicken. Pour the chopped tomato mixture over everything.
- Cover with foil and bake for 20 minutes, until the broccoli and carrots are tender and flavors have melded.
- Uncover, sprinkle cheese evenly over the top, and bake 5–8 minutes more until melted and lightly browned.
- Rest for 5 minutes, then serve.