Lemon pepper-dusted chicken breasts 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 breast • 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).
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
4
Poitrines de poulet
¾
Riz étuvé
1
Oignon rouge
2
Gousses d'ail
56 g
Bébés épinards
1
Tomate
1
Concentré de bouillon de poulet
1
Poivre au citron
(Peut contenir Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
¼
Feta, émietté
(Contient Lait)
1
Citron
0.13
Sucre*
1
Beurre non salé*
(Contient Lait)
0.06
Poivre*
0.31
Sel*
2
Huile*
If you've opted for double chicken, prep, cook and plate it in the same way the recipe instructs you to prep, cook and plate the regular portion of chicken. Work in batches, if necessary.