If a recipe has cream and chicken in the name, I find it almost impossible to resist. There is something about the combination of flavours that is always a winner, especially when paired with fluffy rice to soak up the delicious garlicy sauce. Your fellow riders and campsite buddies will be impressed with the restaurant style quality of this recipe.


1 cup long grain rice

300g chicken breast

2 cloves garlic, finely chopped

10 cherry tomatoes

½ stock cube

½ cup cream

2 tablespoons parmesan

100g green beans, ends trimmed

100g baby spinach


  1. Cover rice with water, bring to the boil and cook for 12-15 minutes or until cooked. Set aside and keep warm.
  2. Heat a pan over medium-high heat with a drizzle of oil. Cook chicken breasts for 2-3 minutes each side, until well browned. Season well with salt and pepper.
  3. Remove chicken from pan and set aside. Cook garlic for 1 minute whilst stirring, add tomatoes and cook for 2 minutes. Add stock with ½ cup of water along with cream and bring to a simmer.
  4. Return chicken to the pan, add beans and cook gently for 5-6 minutes, turning halfway or until chicken is cooked through.
  5. Stir through parmesan and spinach, allow spinach to wilt. Check sauce for seasoning, adjust if required.
  6. Divide rice between plates, top with chicken and divide sauce and vegetables over the top.

Serves 2


  • UHT cream and dried parmesan can be used for this recipe and are suitable to be carried without refrigeration
  • Cooking the chicken gently on a low simmer will ensure it stays tender


  • Pork chops or firm white fish can be substituted for chicken breast
  • Add mushrooms, asparagus or baby broccoli at step 4 if you want to add more vegetables
  • Mashed potatoes can be substituted for rice

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