One-pan lemony chicken rice

One-pan lemony chicken rice

An easy and tasty meal for the whole family

time

5 mins

pan

25 mins

fire

323 kcal

time

5 mins

pan

25 min

fire

323 kcal

One-pan-lemony-chicken-rice

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

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!

The amounts that I’ve put here fed us as a family of 4- my girls don’t have huge appetites and they had half of a (large) chicken breast between them, and we shared the other 1.5 between us, along with the leftover rice and a rocket salad.

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!

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One-pan lemony chicken rice

Servings: 4
An easy and tasty meal for the whole family
Syns: 1 per portion
Print Recipe
5 mins
25 mins

Ingredients

  • 175 g long-grain rice
  • 2 large chicken breasts
  • 1 tsp garlic granules
  • 2 tsp dried parsley
  • 1/2 tbsp butter
  • 500 ml chicken stock
  • zest and juice of 1 lemon
  • parmesan to serve if you fancy it!
  • salt and pepper
  • 100 g fine green beans topped and tailed

Instructions

  • Coat the chicken breasts with the garlic granules (1 tsp), 1 tsp dried parsley and season with salt and pepper
  • Melt the butter in a large bottomed pan (one that has a lid), spread the butter over the bottom of the pan and place the chicken breasts in to fry. Fry on a high heat for 2 minutes each side until browned, and then set aside (it doesn't matter that they aren't cooked through)
  • Stir the rice over the bottom of the pan, and then add in the stock, 1 tsp dried parsley, the lemon zest and the lemon juice. Stir well
  • Bring to a simmer and then turn the heat down to low. Place the chicken breasts on top of the rice and cover the pan with the lid. Leave cooking gently for 15 minutes. When there is just 5 minutes of cooking time left, add the green beans onto the top of the rice/chicken, and then keep cooking with the lid on.
  • Check that the chicken is cooked through, and serve

Notes

Lovely with some parmesan sprinkled over the top!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!