Mediterranean-Inspired Chicken and Rice
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Mediterranean-Inspired Chicken and Rice

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.

Tags:
Low CO2
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

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 Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

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*

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Nutrition Values

Calories680 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber7 g
Protein49 g
Cholesterol150 mg
Sodium1040 mg
Trans Fat0.4 g
Potassium1750 mg
Calcium175 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Measuring Spoons
•Large Non-Stick Pan
•Measuring Cups
•Small Bowl

Instructions

Prep
1
  • 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.
Cook chicken
2
  • 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.
Cook aromatics
3
  • 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.
Cook rice
4
  • 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.
Make tomato-feta salsa
5
  • 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.
Finish and serve
6
  • 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.
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