EST. TIME: 35 MIN · SERVES 2
Lemon-herb chicken over warm rice with greens and bright fresh vegetables.
Ingredients
- 2 small boneless chicken breasts (about 300 g)
- 120 g dry rice
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp paprika, ½ tsp dried oregano
- 100 g cherry tomatoes, halved
- 2 handfuls mixed leaves
- ½ cucumber, sliced; salt and pepper
Method
- Cook rice according to packet directions; keep covered and warm.
- Toss chicken with oil, lemon juice, paprika, oregano, salt and pepper.
- Pan-cook chicken over medium heat for about 6–8 minutes per side, depending on thickness, until the centre reaches 74°C (165°F). Rest 5 minutes.
- Arrange rice, greens, tomatoes and cucumber in bowls. Slice cooked chicken and serve with a squeeze of lemon.
Kitchen note: Use a food thermometer to verify chicken is cooked safely.