Tom Walton’s One Pot Greek Chicken Rice

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
40

Ingredients

5 chicken thighs cutlets or fillets, skin removed
1 tbsp olive oil
1 tsp dried oregano
1 lemon zest
2 clove garlic crushed
1 brown onion finely diced
3 clove garlic roughly chopped
1 cup low GI rice or basmati rice
500 ml reduced salt chicken stock
1 lemon zest & juice
1 cup baby spinach leaves
400 g butter beans rinsed, drained
1 cup fresh flat-leaf parsley
1 lemon to serve
sea salt and ground black pepper

Method

Preheat an oven to 210C.
Place the chicken in a bowl and add the olive oil, oregano, paprika, and a little salt & pepper. Leave to marinate for 10 minutes or overnight in the fridge.
Preheat a large frying pan, over a high heat, that can go in the oven (if possible) and add 2 tbsp of olive oil. Add the chicken, cooking to get it nice and golden. Flip and remove the chicken then return the pan to a medium heat, keeping the oil in the pan, and add the onion and garlic.
Cook this, stirring often for 2 minutes then add the lemon zest and rice and cook the rice, stirring often, for 2 minutes then add the stock and bring to the boil stirring. Add the juice of 1 lemon and adjust the seasoning to taste before nestling in the chicken. Cover & transfer this to the oven to cook for 15 minutes before removing the lid and continue to cook for another 10 minutes.
Remove the chicken from the rice & stir through the spinach, chopped parsley & half the butterbeans through the rice.
Return the chicken to the pan, finishing with the remaining herbs butterbeans and lemon wedges to serve.

Notes

Recipe supplied by Chef Tom Walton.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)