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Ingredients (serves 4)
- 1 Onion (peeled and chopped)
- 4 Lean Rashers of Bacon (trimmed of fat and chopped)
- 200g Long Grain Rice
- 300ml Boiling Water with 1 Chicken Stock Cube
- Pinch of Black Pepper
- 4 x 80g Chicken Breasts
- 1 Orange (finely grated rind and juice)
- 2 Tablsp Dark Clear Honey
- 1 Teasp Paprika
- 1 x 215g Packet of Sugar snap Peas (cooked)
Method
- Place onion, bacon, rice, stock and pepper in a deep dish, heat uncovered, on HIGH for 1 minute.
- Arrange the chicken on top of the rice.
- Mix together the orange rind, juice, honey and paprika.
- Spoon half over the chicken. Cover with cling film and slit it twice to allow steam to escape.
- Cook on HIGH for 9 minutes.
- Baste the chicken with the remaining honey mixture. Cook uncovered on HIGH for 5 minutes.
- Allow the mixture to stand for 3 minutes.
- Serve with cooked sugar snap peas.
- Timings may vary according to wattage of microwave
- Alternatively serve with seasonal vegetables or salad