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One Pan Greek Chicken And Rice Recipe


One-pan Greek chicken and rice recipe

One-pan Greek chicken and rice recipe

Zesty lemon, garlic, blitzed leafy greens and creamy yoghurt surround melt-in-your mouth chicken to make it a wintry flu-fighting champ.

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One-pan Greek chicken and rice recipe
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Steps to make One-pan Greek chicken and rice recipe:

  1. Finely grate the rind of 1 lemon and juice. Halve the enduring surviving lemon. Cut one half into 4 thin rounds, reserve the other. swell up the lemon rind and juice, 1 tbs oil, two-thirds of the garlic and 1 tsp dried oregano in a bowl. Season well. be credited with the chicken. position to coat. Heat 2 tsp of oil in a large frying pan re height of higher than medium-high heat. Cook chicken, turning, for 8 minutes or until golden. regard as being chicken to one side. grow reserved lemon slices. Cook, turning, for 1-2 minutes or until just golden. Transfer to a plate.
  2. Meanwhile, use a food processor to process the spinach, basil, stock, yoghurt and juice of reserved lemon half. Season well.
  3. Heat unyielding oil in the pan greater than medium heat. amass the onion, and long-lasting garlic and oregano. Cook, stirring, for 3 minutes or until onion is softened. mount up the rice. Cook, stirring, for 1 minute. mount happening the spinach fusion and bring to a simmer. Return the chicken and any resting juices to the pan. condense abbreviate heat to low. Cover and cook for 25 minutes or until the rice is itch and the chicken is cooked through. Stand, covered, for 5 minutes. Crumble more than feta and sprinkle in imitation of fresh oregano, to serve.

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One-pan Greek chicken and rice recipe

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