- Serves4
- Cook time25 minute
- Prep time10 minute
Experience the vibrant taste of Greek-style lemon chicken rice, bursting with zesty flavours and wholesome ingredients.
Ingredients
- 3 chicken stock cubes, crumbled
- 600g Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
- 2 tbs olive oil
- 1 lemon, rind finely grated, juiced
- 1/4 cup oregano, chopped
- 1 1/2 cups (300g) Coles Long-Grain White Rice
- 1 red capsicum, seeded, chopped
- 120g pkt baby spinach leaves
- 100g Coles Australian Style Fetta, crumbled
- 1/2 cup (75g) pitted kalamata olives, drained, sliced
- Oregano leaves, to serve
- Lemon wedges, to serve
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the stock cubes and 3 cups (750ml) hot water in a jug. Stir until the stock cubes dissolve.
Step 2
Combine the chicken, oil, lemon rind, lemon juice and chopped oregano in a large bowl. Season.
Step 3
Heat a large, deep, heavy-based saucepan over high heat. Add chicken and cook, turning, for 2 mins or until golden. Transfer to a plate. Reduce heat to medium. Add the rice and capsicum and cook, stirring, for 1-2 mins or until capsicum softens. Add stock mixture and stir to combine. Bring to the boil, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 15-20 mins or until rice is just tender and liquid is absorbed, returning chicken to pan for the last 5 mins of cooking. Add the spinach and gently stir until the spinach just wilts.
Step 4
Arrange the fetta, olives, oregano leaves and lemon wedges over the rice mixture to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use the remaining pack of fetta in our tasty vegetarian frittata.
Greek-style lemon chicken rice
- Serves4
- Cook time25 minute
- Prep time10 minute
Ingredients
- 3 chicken stock cubes, crumbled
- 600g Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
- 2 tbs olive oil
- 1 lemon, rind finely grated, juiced
- 1/4 cup oregano, chopped
- 1 1/2 cups (300g) Coles Long-Grain White Rice
- 1 red capsicum, seeded, chopped
- 120g pkt baby spinach leaves
- 100g Coles Australian Style Fetta, crumbled
- 1/2 cup (75g) pitted kalamata olives, drained, sliced
- Oregano leaves, to serve
- Lemon wedges, to serve
Method
Step 1
Combine the stock cubes and 3 cups (750ml) hot water in a jug. Stir until the stock cubes dissolve.
Step 2
Combine the chicken, oil, lemon rind, lemon juice and chopped oregano in a large bowl. Season.
Step 3
Heat a large, deep, heavy-based saucepan over high heat. Add chicken and cook, turning, for 2 mins or until golden. Transfer to a plate. Reduce heat to medium. Add the rice and capsicum and cook, stirring, for 1-2 mins or until capsicum softens. Add stock mixture and stir to combine. Bring to the boil, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 15-20 mins or until rice is just tender and liquid is absorbed, returning chicken to pan for the last 5 mins of cooking. Add the spinach and gently stir until the spinach just wilts.
Step 4
Arrange the fetta, olives, oregano leaves and lemon wedges over the rice mixture to serve.