Chicken and vegetables with rice and roast potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 455.8
  • Total Fat: 14.4 g
  • Cholesterol: 45.6 mg
  • Sodium: 451.5 mg
  • Total Carbs: 64.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken and vegetables with rice and roast potatoes calories by ingredient


Casserole Casserole
Number of Servings: 4


    3 ounces Chicken Breast (cooked), no skin, roasted
    1 large Onions, raw
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 cup, chopped Broccoli, fresh
    1 cup Cauliflower, raw
    2 serving pasta prima rose sauce, 1/4 package (by AMATYI)
    1 tbsp Extra Virgin Olive Oil
    4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    2 serving Indian, Aromatic Basmati Rice, aprox 3/4 cup
    3 large Mushrooms, fresh
    0.50 cup Green Beans (snap)
    1 cup, shredded Cheddar Cheese


Can use any meat, vegetable or sauce to suit own preference.


Boil rice until soft. Drain. Boil chopped potatoes until soft. Drain. Cover with olive oil and roast in oven for 30 mins or until desired texture. In a dish, mix chicken, vegetables, rice and sauce. Cover with tin foil and cook at 400 degrees for 45 mins or until soft. Remove foil, spread with cheese and cook uncovered for further 5 mins or until cheese melted. Serve hot.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GLENCOE7.