ONE POT LEMON CHICKEN AND RICE

Ingredients:

150g boneless chicken breast
1 Teaspoon extra virgin olive oil (7g)
2 cloves garlic minced
1 teaspoon dried rosemary leaves, chopped
180ml chicken broth
65g basmati rice (raw)
1 zest of lemon
150g green pea frozen, rinsed under warm water
1 tablespoon lemon juice
Salt and Pepper to taste.

Method:

Step 1

Rinse chicken under cool water, completely dry with paper towel and sprinkle both sides with salt and pepper. Place a skillet over medium heat and add olive oil. When the oil is hot, add the chicken skin side down. Cook uncovered and undisturbed until the breast turns golden brown. It’ll take about 5 minutes, so be patient. Carefully turn the chicken over and sprinkle rosemary over cooked side.

Step 2

Once the chicken has cooked 3 minutes on the second side, remove it from the skillet and set aside. Then add minced garlic and remaining chopped rosemary. Cook approximately 1 minute, just until fragrant but not browned.

Step 3

Pour in broth then add the rice, stirring just until the rice has formed an even layer along the bottom of the skillet. Return the chicken to the pan, placing it on top of the rice. Sprinkle lemon zest over everything. Distribute the green pea evenly on the top of the dish, bring the liquid to a boil then reduce heat to low. Cover, simmer 30–35 minutes.

Step 4

When the water has been completely absorbed by the rice and the chicken has cooked through, the dish is finished. Transfer chicken to a platter and sprinkle with lemon juice. Fluff rice with a fork, mix with green beans then place around the chicken. Serve nice and hot!

Nutrition Facts: