Mediterranean-Inspired Chicken Thighs and Rice
with Tomato-Feta Salsa- Soy
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Triticale
- Soy
Ingredients: Chicken thighs • Parboiled rice • Red onion • Roma tomatoes • Lemon • Spinach • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • 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).
Ingredients
270 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
7.5 g
Chicken Stock Powder
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
6 g
Lemon-Pepper Seasoning
(Contains: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts, May contain traces of allergens)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Pepper*
0.31 tsp
Salt*
2 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- 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 for 1-2 min per side, until golden. (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 for 1-2 min, stirring occasionally, until slightly softened.
- Add garlic and remaining Lemon-Pepper Seasoning. Cook for 1 min, stirring often, until fragrant.
- Stir in rice, chicken stock powder, 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 the plate over top.
- Reduce to medium-low. Cover and cook for 15-18 min, until rice is tender, liquid is absorbed and chicken is cooked.** (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.
- In a small bowl, 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.
- Season with pepper, then stir to combine.
- Squeeze a lemon wedge over top.
- Thinly slice chicken
- Add remaining feta to rice, then stir for 1 min until spinach is wilted.
- Divide rice between plates, then top with chicken.
- Spoon tomato-feta salsa over chicken.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
