One pot zesty chicken and rice
Elevate a humble chicken and rice dish with the addition of tasty herbs, spices and veges. Prepped in just 10 mins, this recipe is suitable for the whole family – especially when it’s easy to substitute your favourite ingredients.
* The ingredients used in this recipe are shared with other recipes from week one of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 3 garlic cloves, grated or minced or 1 ½ teaspoons crushed garlic
- 400g skinless chicken breast, cubed or sliced
- 1 teaspoon dried mixed herbs
- 300g medium grain brown rice
- 500ml (2 cups) salt reduced chicken stock
- 2 large carrots, grated
- Pepper, to taste
- 325g frozen broccoli & cauliflower mixed veges*
- 300g (2 cups) frozen peas*
- 1 lemon, zest and juice
Method
- Heat oil in a large pot or deep-frying pan on the stove over medium high heat. Sauté onions until softened. Turn heat to high, add garlic and chicken stir fry until fragrant and the chicken is seared.
- Stir through dried mixed herbs, rice, chicken stock, and carrots, add pepper to taste. Cover with a lid and bring to a boil, then reduce heat to low and leave to simmer for 20 minutes.
- Place frozen broccoli and cauliflower, and peas over the rice. Place the lid back on and leave to cook for another 10 minutes.
- Turn off heat and leave to rest for another 10 minutes. Fluff rice and gently fold through veges, add lemon zest and squeeze juice over the top or cut lemon into wedges and serve.
Cooking tips:
• Chicken thighs can also be used here instead of chicken breast, if preferred.
Adapt it:
• To make this vegetarian, use vegetable stock and leave out the chicken. Serve with pan fried tofu or tempeh instead.
• If you prefer fish to chicken, leave out the chicken and serve with pan fried fish instead.
Leftovers:
Can be frozen or eaten for lunch the next day.