Baked Teriyaki Chicken and Rice

Ingredients:

• 6x Chicken Drumsticks or 2x Chicken breasts cut into halves
• 3x tablespoons of Teriyaki seasoning
• 1x tablespoon of Honey
• 1x tablespoon of Olive oil
• 1x red Capsicum
• 1x green Capsicum
• 150g of Pineapple pieces
• 1x cup of Rice (I used arborio)
• 2 cups of Vegetable stock

Method: 

1. In a large bowl mix the Teriyaki seasoning, Honey and Olive oil until it forms a paste
2. Add the Chicken to the bowl and mix with your hands ensuring that all the Chicken is covered in the seasoning
3. Heat a large fry-pan up and preheat your Oven to 180degrees Celsius (350 degrees Fahrenheit)
4. Once the fry-pan is hot, place the Chicken and cook for about 2mins either side and remove from heat
5. In the same fry-pan add the Rice and vegetable stock and bring to a simmer for 5mins
6. Transfer the rice mixture to a large casserole dish (or you can use a slow cooker)
7. Add the Capsicum and Pineapple and stir
8. Place the Chicken on the top and cover, place in the oven for 40-45mins
9. Allow to cool for about 10mins before serving

          Enjoy

Serves: 2
Calories per serve: 509
Macros per serve: 61P/5F/53C