Mediterranean-Inspired Chicken and Rice

High Protein

with Tomato-Feta Salsa

8 min

Difficulty: 2/3

Greek

Ingredients: Chicken breast • Parboiled rice • Red onion • Roma tomatoes • Lemon • Spinach • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • 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

High Protein

Dinner-bowls

Mediterranean

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 Stock Powder

7.5 g

Lemon-Pepper Seasoning

6 g

Feta Cheese, crumbled

0.25 cup

Lemon

1 unit(s)

Sugar

0.125 tsp

Butter

1 tbsp

Pepper

0.063 tsp

Salt

0.313 tsp

Oil

2 tsp

Preparation

Before starting, wash and dry all produce.
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 for 1-2 min per side, until golden. (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 for 1-2 min, stirring occasionally, until slightly softened.
Add garlic and remaining Lemon-Pepper Seasoning. Cook for 1 min, stirring often, until fragrant.

Stir in rice, chicken stock powder, 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 the plate over top.
Reduce to medium-low. Cover and cook for 15-18 min, until rice is tender, liquid is absorbed and chicken is cooked.** (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.
In a small bowl, 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.
Season with pepper, then stir to combine.
Squeeze a lemon wedge over top.