Mediterranean-Inspired Chicken Thigh and Rice
with Tomato-Feta Salsa
Lemon pepper-dusted chicken thighs are cooked together with the 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Parboiled Rice
1 unit
Red Onion
2 unit
Garlic, cloves
56 g
Baby Spinach
1 unit
Tomato
1 unit
Chicken Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Lemon
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
0.31 tsp
Salt*
2 tsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 1 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).
- When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 butter (dbl for 4 ppl), then swirl the pan until melted.
- Add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
- Add garlic and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). 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 oil, 1/8 tsp sugar (dbl both for 4 ppl) 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.
- Thinly slice chicken
- Add remaining feta to rice, then stir until spinach is lightly wilted, 30 sec.
- Divide rice between plates, then top with chicken.
- Spoon tomato-feta salsa over chicken.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
