- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- 1 serve veg or fruit
Experience the vibrant taste of Greek-style lemon chicken rice, bursting with zesty flavours and wholesome ingredients.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 minutes
- Prep time10 minutes
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
Description
Experience the vibrant taste of Greek-style lemon chicken rice, bursting with zesty flavours and wholesome ingredients.
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.