EasySnackHigh Protein
Banana Cocoa Protein Smoothie
4 min prep·1 min cook
1 servings
View Recipe
Simple Sunday Meal Prep
Preheat the oven to 180°C fan.
Add the dry basmati rice to a large, deep baking tray. Sprinkle over the garlic seasoning and mix well so the rice is evenly coated.
Pour in the tinned tomatoes and 600ml chicken broth, stirring thoroughly so everything is evenly combined.
Place the raw chicken breasts on top of the rice mixture and season lightly with salt and pepper if needed.
Bake uncovered for 35–40 minutes.
Halfway through cooking, remove the tray, give the rice a good stir to prevent sticking, and turn or reposition the chicken.
Return to the oven and continue cooking until the rice is tender and the chicken is cooked through.
Remove from the oven and allow to rest for 5 minutes.
Portion into 6 meal-prep containers and allow to cool completely before storing in the fridge.
To serve, reheat until piping hot and top with 20g grated strong cheddar.
Reheat in the microwave (2–3 minutes, stirring halfway) or air fryer (180°C for 5–7 minutes) until hot throughout.
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