Prep: 20 mins | Cook: 35 mins
4
Spring
A one-pan wonder, the fam will love our Greek Style Chicken and Rice.
Hearty, zesty, creamy and full of nutrients – fresh spinach, lemons, onion, and basil take this dish from good to great.
A fabulous option for meal-prepped office lunches or freeze, re-heat and serve dinners. Head to the recipe link below to get cooking!
Ingredients
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.