Mediterranean-Inspired Chicken and Rice

with Tomato-Feta Salsa

8 min

Difficulty: 2/3

Greek

Lemon pepper-dusted chicken breasts are cooked together with rice in this Mediterranean-inspired dish, which helps to ensure they come out tender and full of flavour. A bright and briny tomato-feta salsa is served alongside to add freshness to every savoury bite. Ingredients: Chicken breast • Parboiled rice • Red onion • Roma tomatoes • Lemon • Spinach • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Measuring Cups

Tags

Climate-conscious

Ingredients

Chicken Breasts

2 unit(s)

Parboiled Rice

0.75 cup

Red Onion

1 unit(s)

Garlic, cloves

2 unit(s)

Baby Spinach

56 g

Tomato

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Lemon-Pepper Seasoning

1 tbsp

Feta Cheese, crumbled

0.25 cup

Lemon

1 unit(s)

Sugar

0.125 tsp

Unsalted Butter

1 tbsp

Pepper

0.063 tsp

Salt

0.313 tsp

Oil

2 tsp

Preparation

Peel, then mince or grate garlic.
Peel, then cut onion into 1/4-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Roughly chop spinach.

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels. Season with salt and half the lemon-Pepper Seasoning.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.)
Transfer chicken to a plate.
Carefully wipe the pan clean.

Heat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
Add garlic and remaining Lemon-Pepper Seasoning. Cook, stirring often, until fragrant, 30 sec.

Stir in rice, broth concentrate, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
Arrange chicken and any juices from plate over top.
Reduce to medium-low. Cover and cook until rice is tender, liquid is absorbed and chicken is cooked, 15-18 min.** (TIP: Rice will abdsorb extra broth while it rests.)
Transfer cooked chicken to a clean cutting board.
Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.

Meanwhile, cut tomato into 1/4-inch pieces.
Add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) oil, 1/8 tsp (1/4 tsp) sugar and remaining lemon juice to a small bowl.
Season with pepper, to taste, then stir to combine.
Squeeze a lemon wedge over top, if desired.