Satay Chicken Rice Bake

Ingredients

• 4 small (250g each) chicken breast fillets

• 1 jar satay sauce

• 165 mls Coconut Milk

• 1 cup long grain rice

• 40g butter or margarine

• Small head Broccoli (approx 200g)

• 1 red onion cut into thick wedges

• 1 carrot peeled, halved diagonally

Method

1. Preheat oven to 180C/160C fan forced. In a large bowl combine chicken and 1/2 cup of the satay sauce mix, let it stand until required.

2. Spread rice evenly over the base of a large baking pan. In a large jug combine remaining satay sauce, coconut milk & 1/2 cup of water then pour gently over rice. Cover the dish with foil & bake for 40 minutes

3. Drizzle 1/2 cup of water over the rice in the pan. Place the chicken in the pan, cover with foil & cook for 15 minutes.

4. In a large frypan melt the butter/ margarine over a medium heat. Add the broccoli, carrot & onion, cook or 5 minutes.

5. Arrange veggies around the chicken & cook for 10 minutes, then serve.