Mediterranean-Inspired Chicken Thighs and Rice
with Tomato-Feta Salsa
Lemon pepper-dusted chicken thighs are cooked together with 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.
Ingredients: Chicken thighs • Parboiled rice • Red onion • Roma tomatoes • Lemon • Spinach • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
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
280 g
Chicken Thighs
¾ cup
Parboiled Rice
1 unit(s)
Red Onion
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
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
Cooking Steps
- 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 half the lemon-Pepper Seasoning.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 (2 tbsp) butter, then swirl the pan until melted.
- Add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
- Add garlic and remaining Lemon-Pepper Seasoning. 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 (1 tsp) oil, 1/8 tsp (1/4 tsp) sugar 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.
