Spinach, lemon and garlic chicken rice.
Prep time: 10 mins | Cook time: 45 mins | Serves: 4-6
Ingredients.
250g store-bought instant/parboiled basmati rice, rinsed
6 garlic cloves, finely chopped
1 cup (280g) sliced semi sun-dried tomatoes, including 3 tablespoons of olive oil from jar.
1 lemon, zest and juice (60ml juice)
1 cup chicken broth.
10-12 chicken tenderloins
120g baby spinach leaves
sea salt flakes and freshly ground black pepper
1 tablespoon (20ml) extra virgin olive oil to serve
Optional extra:
20g butter or nuttelex
¼ cup pine nuts
Method.
1. Preheat the oven to 180°C fan force. In a large baking tray add rinsed rice, garlic, semi sun-dried tomatoes, lemon zest and juice, chicken broth and 1 cup of water.
2. Stir through to combine and evenly spread out on the tray. Place chicken tenderloins on top and nestle into mix. Sprinkle with salt and pepper.
3. Cover the tray tightly with foil. Bake for 35 minutes, then remove the foil, add spinach on top, nestle lightly in between chicken tenderloins. Replace the foil cover and bake for a further 10-15 minutes.
4. Serve with a drizzle of extra olive oil, salt and pepper.
Cook’s Notes:
Optional: In a small pan, melt the butter over medium heat. Add the pine nuts, stirring occasionally, cook until the butter is nutty and the pine nuts are lightly toasted. Spoon over the chicken just before serving. Alternatively, dry toast pine nuts and add to serve.
Add a can of chickpeas in the last 10-15 minutes for a high protein meal.
