Mediterranean-Inspired Chicken and Rice
with Tomato-Feta Salsa
Lemon pepper-dusted chicken breasts 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Parboiled Rice
113 g
Red Onion
2 unit
Garlic, cloves
56 g
Baby Spinach
80 g
Tomato
1 unit
Chicken Broth Concentrate
7 g
Oregano
½ tbsp
Lemon-Pepper Seasoning
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
2 tsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.31 tsp
Salt*
0.13 tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Peel, then mince or grate garlic.Peel, then cut onion into 1/4-inch pieces.Strip some oregano leaves from stems, then finely chop 2 tsp (dbl for 4 ppl).
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.Reserve 1 tbsp onions (dbl for 4 ppl) in a small bowl, then add remaining onions to the pan. Cook, stirring occasionally, until slightly softened, 1-2 min.Add half the garlic and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec.
Stir rice, broth concentrate, half the vinegar, 1 1/2 tsp oregano, 1/4 tsp salt and 1 1/4 cups water (dbl all for 4 ppl) into the pan with aromatics, then bring to a boil over high. Once boiling, using tongs, carefully arrange chicken on top of rice and pour over any juices from plate. Reduce heat to medium-low. Cover and cook until rice is tender, liquid is absorbed and chicken is cooked through, 15-18 min.** (TIP: It's ok if there is a bit of liquid remaining: it will be absorbed by rice when it rests.) While rice cooks, roughly chop spinach. When done, transfer chicken to a clean cutting board.Sprinkle spinach over rice, then remove the pan from heat. Cover, then set aside for 3-5 min.
Meanwhile, add remaining vinegar to the small bowl with reserved onions. (TIP: Before adding vinegar, rinse onions in a strainer to lessen their bite, if desired.)Cut tomato into 1/4-inch pieces.Add tomatoes, half the feta, 1/2 tsp oil, 1/8 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic to the bowl with onions and vinegar. (NOTE: Reference garlic guide.) Season with pepper, to taste, then stir to combine.
Thinly slice chickenAdd 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. Sprinkle with remaining oregano, if desired.
