BBQ Chicken Rice One-Pot

A lovely quick midweek one-pot dinner - smoky, cheesy, and full of flavour.

Serves 2

499 calories per serving

Carbs 59g, Protein 38g, Fat 11g

Ingredients

• 40g red onion, diced

• 120g red bell pepper, diced

• 1 tsp lazy garlic

• 1 tsp piri piri seasoning (I use the little jar from Asda)

• 60g tinned sweetcorn

• 250g raw chicken breast, cut into small chunks

• 1 smoker bacon medallion

• 1 bag microwave Mexican rice

• ½ less-salt chicken Oxo cube, dissolved in 100ml boiling water

• 120g jar salsa

• 45g grated 50% less fat mature cheese

• 40g Kansas BBQ sauce

  
  

Method

1. Add the diced red onion and pepper to a pan and sauté on a low heat for around 5 minutes until softened. Add a splash of water if needed to stop them sticking instead of using oil.

   
   

2. Add the chicken and lazy garlic, then cook until the chicken starts to brown.

   
   

3. Stir in the piri piri seasoning, salsa, chicken stock, and sweetcorn. Cover with a lid and cook on a low heat for around 5 minutes, or until the chicken is cooked through.

   
   

4. While this cooks, air fry the bacon medallion for around 6 minutes (or cook your preferred way).

   
   

5. Add the microwave Mexican rice and cook for a further 2 minutes, stirring everything together.

   
   

6. Top with grated cheese, cover with the lid, and allow the cheese to melt.

   
   

7. Chop the bacon into pieces, scatter over the top, and drizzle with BBQ sauce.

Enjoy! 🍗🌶️🧀