Spinach, Lemon and Garlic Chicken Rice.
Cook time: 45 mins | Prep time: 10 mins | Serves: 4-6
Ingredients.
1 ½ cups basmati rice, rinsed well
6 garlic cloves, finely chopped
1 lemon, zest and juice (60ml juice )
1 cup (260g) sliced semi sun-dried tomatoes, with the oil
500 ml chicken bone broth
12 chicken tenderloins
120g baby spinach leaves
sea salt flakes and freshly ground black pepper
1 tablespoon extra virgin olive oil to serve
Optional extra:
20g butter or nutalex
¼ cup pine nuts
Method.
1. Preheat the oven to 190°C fan force. In a large baking tray add rinsed rice, garlic, semi sun-dried tomatoes, lemon zest and juice and chicken broth.
2. Stir through to combine and evenly spread out on the tray. Place chicken tenderloins on top and nestle into mix. Add salt and pepper.
3. Cover the tray tightly with foil. Bake for 30 minutes, then remove the foil. Add spinach on top, nestle lightly in between chicken tenderloins. Cover and bake for a further 10-15 minutes.
4. Serve with a drizzle of extra olive oil, salt and pepper.
Cook’s Notes:
Cook, stirring occasionally, until the butter is nut brown and the pine nuts are lightly toasted. Spoon over the chicken just before serving.
Rinse your basmati rice in water at least 4 times to minimise starch when cooking.
