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Smoky baked chicken with tortlllas & rice
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Nutritious and delicious, this crunchy bake is a source of calcium, rich in niacin and suitable for those on a gluten-free diet. Makes a fun and flavourful family meal.
300g frozen Cooks’ Ingredients Risotto Base
400g Waitrose Omega 3 Chicken Mini Fillets, cubed
350g tub fresh Waitrose Pepperonata Pasta Sauce, warmed
1 tbsp sweet smoked paprika
75g Waitrose Grated Cheddar & Mozzarella
½ x 160g bag Manomasa Manchego & Green Olive Tortillas
2 tbsp chopped parsley
1. Preheat the oven to 200ºC, gas mark 6. Place the risotto, chicken, sauce, paprika and 100ml hot water in a small ovenproof dish and stir well together. Bake for 30 minutes until the chicken is cooked through with no pink meat.
2. Sprinkle three quarters of the cheese over the chicken then break up the tortilla chips and scatter over. Sprinkle over the remaining cheese and parsley, then bake for a further 5 minutes until the cheese has melted and the tortillas have browned a little at the edges.
Cook’s tipYou can use a 250g pouch Waitrose Microwaveable Long Grain Rice in place of the frozen risotto in step 1.
Typical values per serving:
13.3mg niacin, 130mg calcium per serving