One-pan lemony chicken rice
An easy and tasty meal for the whole family
ONE-PAN LEMONY CHICKEN RICE
I love anything that can be cooked using just one dish- it makes life so much easier, so I’m often experimenting with one pan wonders. This one was inspired by the fact that my girls seem to love anything which is lemony (such as this lemon and thyme chicken penne and this Lemony chicken and cannellini bean stew). It was such a hit with the girls, and when my husband smelt it he said he hoped we were having it too!
I use a sauté pan to make this meal. It’s my most used pan, it’s wide, shallow, and non-stick which makes it ideal for the initial frying, and it’s deep enough to add in the rice, place the lid on and cook the whole meal without swapping pans. My sauté pan is very old now, and was from TK Maxx, but it’s a very similar style to this one from Procook.
I have suggested 3-4 chicken breasts as they can vary greatly in size, and if you have small children, they are unlikely to eat a whole breast each. If you prefer, you can dice the chicken before frying, but I keep the breasts whole here to keep the preparation time down on this dish.
I have used fine green beans here, but any vegetable that will steam in 5 minutes or so can be used, broccoli, asparagus, peas, baby sweetcorn- just use everyone’s favourite, or a medley!
You could substitute the butter in this if you really wanted to keep it syn free on Slimming World, but I think the butter gives the chicken a perfect fried coating, and it’s only a little so I really think it’s worth the 3 syns in this!