One Pan Chicken and Rice
Rated 4.5 stars by 2 users
This is such a flexible recipe. You can't stuff it up!
Swap for any random vegetables you have floating around.
Chicken is often found on special and the bones make for great flavour. You also can use pieces of thigh fillets, but cut the timing by half and check the rice is cooked.
Ingredients
- 1 cup of washed rice, quinoa works too
- 2 cups of hot chicken stock or filtered water
-
1-2 tablespoons Lemon Pepper
- ½ bunch of kale, shredded
- 1 small zucchini, grated
- 1 cup cauliflower, roughly cut small
- 1 onion, diced
- 6-8 chicken pieces or 1 whole butterflied chicken
- 1 lemon sliced,
Directions
Preheat a fan forced oven to 180C
Combine the rice, stock, ½ tbsp Lemon Pepper Salt and vegetables in a large oven dish
- Lay the slices of lemon over the mixture
- Place the chicken on top of the lemons
Sprinkle the chicken with a little olive oil and the remaining Lemon Pepper Salt
- Place in the oven for 30 minutes
- Check the liquid hasn’t dried up too much - add an extra ¼ cup of stock or water if need be (this can depend on your oven and the vegetables you’ve added
- Place back in the oven for 20-30 minutes or until the chicken is cooked through.
- Serve with extra greens
aroma spice
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