Macros per serve
Carbs: 15.78
Protein: 38.34
Fat: 9.62
Ingredients
4 servings- 20g Flaked Almonds
- 100g Basmati Rice (Cooked)
- 300ml Real Stock Chicken
- 600g Chicken Breast Meat
- 10g Garlic
- 1 Lemon
- 60ml Lemon Juice
- 5g Thyme
- 5 Tsp Olive Oil
- 100g Red Onions
- 15g Parsley
- 10g Rosemary
Method
- To prepare the chicken, place chicken, lemon juice, oil, thyme and rosemary in a large snap-lock bag, seal and shake to coat. Refrigerate for 15mintues, if time permits.
- Heat a non-stick frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes and then thinly slice.
- For the Herb Pilaf. Heat oil in a saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 to 4 minutes or until onion has softened. Add rice and stir to coat. Add stock.
- Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Using a citrus zester, remove rind from lemon.
- Add parsley, chives, lemon rind and almonds to rice mixture. Stir to combine.
- Option to serve with steamed squash and green beans.
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