Greek Chicken & Lemon Rice

Name: Greek Chicken & Lemon Rice
Cuisine: European, Mediterranean, Greek
Ingredients: 500 gms of skinless chicken thigh; 2 tbs of oregano; 1 tsp of paprika; 2 sprinkles of salt; 2 sprinkles of pepper; 1 lemon, zested and juice; 15 mls of extra virgin olive oil; 1 brown onion, diced; 2 cloves of garlic, crushed; 250 gms of basmati rice; 750 mls of chicken stock; 15 gms of parsley, roughly chopped; 300 gms of frozen peas; 200 gms of mushrooms, sliced; 1 red capsicum, diced

8 steps

Updated at: Sun, 17 Nov 2024 01:55:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories503.9 kcal (25%)

Total Fat9.8 g (14%)

Carbs75.4 g (29%)

Sugars10.6 g (12%)

Protein28.3 g (57%)

Sodium807.7 mg (40%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500 gmsskinless chicken thigh

2 Tbsoregano

1 tsppaprika

2 sprinklessalt

2 sprinklespepper

1lemon

zested and juice

15 mlsextra virgin olive oil

250 gmsbasmati rice

750 mlschicken stock

15 gmsparsley

roughly chopped

300 gmsfrozen peas

Instructions

Step 1

Preheat oven to 180 degrees Celsius.

Step 2

Season both sides of chicken with 1 tbs oregano, paprika, salt, pepper and lemon zest.

Step 3

Heat 10 mls of olive oil in a large frypan over medium heat. Add chicken and cook for 5-6 minutes each side. Note the chicken won't be fully cooked at this point. Remove and set aside.

Step 4

Add remaining oil to the pan and add onion and garlic. Sauté for 3-5 minutes.

Step 5

Add rice, stock, lemon juice, remaining oregano, parsley, peas, mushrooms, capsicum, salt and pepper. Stir to combine.

Step 6

Bring to a simmer. Transfer to an ovenproof dish and add the chicken.

Step 7

Bake in the oven, covered, for 35 minutes, or until chicken and rice are fully cooked.

Step 8

Divide into four serves and store leftovers in the fridge.