One-pot Lemon Chicken & Rice
PREP 10 MIN•COOK 35 MIN
This quick one-pot dinner is bursting with flavor and sure to be an instant favorite. Add in any green veg for extra goodness.
DF
EF
GF
NS
NF
Number of servings
2
1⁄2 tsp olive oil
400g skinless chicken thighs (fully trimmed) cut in half
salt & pepper, to taste
1 garlic clove chopped
1⁄3 cup (75g) brown basmati rice
200ml chicken stock
1 1⁄2 sprigs of fresh oregano plus a few extra leaves to serve (or 1 tsp dried oregano)
1 cup (40g) baby spinach leaves roughly chopped
1⁄4 lemon sliced
Heat a non-stick casserole or large ovenproof frypan, with a lid, over medium-high heat.
Add oil and chicken, season with salt and pepper and toss well. Continue to cook for 6-8 minutes or until well browned all over. Transfer to a plate.
Add garlic and rice to the same hot pan and cook stirring over medium heat for one minute to toast the rice slightly.
Add stock and oregano and bring to the boil.
Remove from heat and stir spinach through.
Arrange chicken over the top, add lemon slices and cover with the lid.
Cook over low heat for 20-25 minutes or until rice is cooked through and chicken is tender.
Serve scattered with extra oregano.
Energy (kJ)
1651 kJ / 396 cals
Protein
41.1 g
Fat
12.9 g
Sat. Fat
3.3 g
Carbs
26.5 g
Sugar
0.8 g
Fiber
4.1 g
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