One Pan Greek Style Chicken & Rice
A one-pan wonder, the fam will love!
Hearty, zesty, creamy and full of nutrients – fresh spinach, lemons, onion, and basil take this dish from good to great.
Ingredients:
2 tbsp olive oil
2 cloves of garlic
2 lemons
800g Chicken thighs
1 brown onion
80g baby spinach
80g feta
1 tsp mixed herbs
1 cup brown rice
1.5 cup chicken stock
Fresh basil leaves
SERVES: 4 PREP and COOK: 55 minutes
Method
Juice 1 lemon and half the remaining lemon. Cut one half into 4 thin rounds, and reserve the other half for later. Combine the lemon juice, 1 tbs oil, 1 garlic clove and 1 tsp dried mixed herbs in a bowl. Add the chicken and coat well. Set aside to marinate.
Heat 2 tsp of oil in a large frying pan over medium-high heat. Cook chicken, turning, for 8 minutes or until golden. Push chicken to one side. Add reserved lemon slices. Cook, turning, for 1-2 minutes or until just golden. Transfer to a plate.
Meanwhile, use a food processor to process the spinach, basil, chicken stock and lemon juice.
Heat the remaining oil in the pan over medium heat. Add the onion and garlic. Cook until the onion has softened. Add the brown rice. Cook, stirring, for 1 minute. Add the spinach mixture and bring to a simmer. Return the chicken and any resting juices to the pan. Reduce heat to low. Cover and cook for 25 minutes or until the rice is tender and the chicken is cooked through. Stand, covered, for 5 minutes. Crumble over the feta and sprinkle with the basil to serve.
Recipe by: A Better Choice
