with Buttery Rice and Creamy Feta Sauce
Chicken with a hint of bright, lemony flavour teams up perfectly with buttery dill rice and fresh salad. Tangy feta-dill sauce is dolloped on top to round out this meal! Ingredients: Chicken breast • Basmati rice • Baby tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Basmati Rice
0.75 cup
Spring Mix
28 g
Baby Tomatoes
113 g
Dill-Garlic Spice Blend
4 g
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Sour Cream
2 unit(s)
Vegetable Stock Powder
7.5 g
Oil
1.5 tbsp
Pepper
0.125 tsp
Sugar
0.38 tsp
Salt
0.125 tsp
Butter
1 tbsp
- To a medium pot, add vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover with a lid and cook for 6-7 min per side, flipping halfway, until golden and cooked through.**
- Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- Add tomato and spring mix to the bowl with lemon dressing. Toss to coat.
- Fluff rice with a fork.
- Divide rice, chicken and salad between plates.
- Dollop feta-dill sauce over chicken.
- Sprinkle remaining feta over salad.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase pan-frying time to 6-7 min per side.**
760
kcal
Calories
30
g
Fat
12
g
Saturated Fat
71
g
Carbohydrate
5
g
Sugar
3
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
1130
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
