Chicken, Tomato & Mozzarella Rice Bake

A weeknight dinner that will have you coming back time and time again. This rice bake has deep and bold flavours, is super healthy and a one pot recipe!

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Cook: 35 mins


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Preheat oven to 180°C/ 375°F.
Coat chicken thighs in oil, smoked paprika, garlic granules, salt and pepper and set aside.
Add onion and cherry tomatoes to baking dish, drizzle with oil and season lightly, then bake for 10 mins.
Remove baking dish from oven and add rice, chicken stock, passata, basil, garlic granules and oregano then mix everything together. Place chicken thighs on top of rice, then bake for 25-30 mins, until rice is fluffy.
Remove baking dish from oven once more and place mozzarella slices on top of chicken thighs, then bake for 5 mins and serve immediately. If you’re using this as meal prep, then box up, store in fridge and eat within 3 days.

Nutritional Info

Serves 2 – but can easily doubled to serve 4!

Per serving:

Cals – 578

Carbs – 49g

Protein – 52g

Fat – 13g


Serves 2

For the chicken thighs:

  • 4 boneless, skinless chicken thighs.
  • Tsp of oil, we used extra virgin olive oil.
  • Tsp of smoked paprika.
  • Tsp of garlic granules.
  • Salt and pepper, to taste.

For the rice:

  • 1 onion - finely chopped.
  • A handful of cherry tomatoes.
  • Tbsp of oil, we used extra virgin olive oil.
  • Salt and pepper, to taste.
  • 125g of basmati rice.
  • 300ml of chicken stock.
  • 200ml of passata.
  • A bunch of fresh basil - chopped.
  • Tsp of garlic granules.
  • Tsp of oregano.
  • 4 slices of mozzarella, approx 30g.
  • Chopped basil, to garnish,

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