Save time on washing up with this easy one-pan Greek chicken recipe. Full of lemon, garlic and creamy fetta, you've got yourself a dinner time hit.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs extra virgin olive oil
6 Coles RSPCA Approved Chicken Thigh Fillets, halved
1 brown onion, sliced
2 garlic cloves, crushed
2 tsp grated lemon rind
2 cups (400g) medium-grain rice
2 cups (500ml) chicken stock
⅓ cup (80ml) lemon juice
4 oregano sprigs
½ cup whole artichokes in brine, drained, halved
80g fetta, crumbled
100g Perino tomatoes, halved
Oregano sprigs, extra, to serve
Extra virgin olive oil, extra, to drizzle
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in large frying pan over medium-high heat. Cook the chicken for 3 mins each side or until browned. Transfer to a plate.
Step 2
Add the onion to the pan. Cook, stirring, for 2 mins or until starting to brown. Add garlic and lemon rind. Cook, stirring, for 30 secs or until fragrant. Add the rice and stir to coat. Add stock, lemon juice, oregano and 2/3 cup (160ml) water. Bring to a simmer. Return chicken to pan. Cover and reduce heat to low. Cook for 15 mins or until rice is tender.
Step 3
Sprinkle with artichokes, fetta and tomato. Garnish with extra oregano and drizzle with extra oil.
6 Coles RSPCA Approved Chicken Thigh Fillets, halved
1 brown onion, sliced
2 garlic cloves, crushed
2 tsp grated lemon rind
2 cups (400g) medium-grain rice
2 cups (500ml) chicken stock
⅓ cup (80ml) lemon juice
4 oregano sprigs
½ cup whole artichokes in brine, drained, halved
80g fetta, crumbled
100g Perino tomatoes, halved
Oregano sprigs, extra, to serve
Extra virgin olive oil, extra, to drizzle
Description
Save time on washing up with this easy one-pan Greek chicken recipe. Full of lemon, garlic and creamy fetta, you've got yourself a dinner time hit.
Method
Step 1
Heat the oil in large frying pan over medium-high heat. Cook the chicken for 3 mins each side or until browned. Transfer to a plate.
Step 2
Add the onion to the pan. Cook, stirring, for 2 mins or until starting to brown. Add garlic and lemon rind. Cook, stirring, for 30 secs or until fragrant. Add the rice and stir to coat. Add stock, lemon juice, oregano and 2/3 cup (160ml) water. Bring to a simmer. Return chicken to pan. Cover and reduce heat to low. Cook for 15 mins or until rice is tender.
Step 3
Sprinkle with artichokes, fetta and tomato. Garnish with extra oregano and drizzle with extra oil.
