Chicken, bacon and rice bake

This hearty meal will improve anyone's Thursday night - the family will love it! See notes section for Low FODMAP diet tip.

• 8 rashers middle bacon, rind removed
• 8 skinless chicken thigh fillets
• 2 tablespoons olive oil
• 1 cup SunRice White Long Grain Rice
• 6 green onions, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon ground turmeric
• 1 small lemon, rind grated, juiced
• 2 cups Campbell's Real Stock Chicken
• 1/4 cup coriander leaves

Energy 3365kJ	Fat saturated 12.00g
Fat Total 42.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 43.00g	Dietary Fibre 1.00g
Protein 63.00g	Cholesterol 239.00mg
Sodium 1872.52mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Lay bacon flat on a board and cut the round, lean eye off each rasher. Dice eye pieces. Wrap 1 length of remaining bacon around each chicken thigh. Secure with toothpicks.

2. Step 2

   Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until bacon is light golden. Remove to a plate.

3. Step 3

   Add rice and diced bacon to frying pan. Reduce heat to low. Cook, stirring, for 1 minute. Add onions, garlic, turmeric, lemon rind, stock, and salt and pepper to frying pan. Cook, stirring, for 1 minute or until well combined. Transfer mixture to an ovenproof casserole dish. Arrange chicken thighs over rice, pressing down gently. Cover with a tight-fitting lid or foil.

4. Step 4

   Bake for 50 minutes or until rice is tender and chicken is cooked through. Remove from oven. Drizzle with lemon juice. Sprinkle with coriander. Remove toothpicks. Serve.

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting green onions and garlic. Instead, use green tips of spring onion only. Replace olive oil with garlic-infused olive oil. Also check that the chicken stock is onion free.