Golden chicken thighs baked over lemony rice with peppers, then topped with a bright feta and pomegranate salad for the grown-ups.
Lemony Chicken & Pepper Rice Bake
4.5
0
Notes
45 mins cook
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Serves
3
Lemon
Boneless Skinless Chicken Thigh
Garlic
Fresh Oregano
Long Grain Rice
Frozen Pepper
Chicken Stock
Pomegranate Seeds
Feta
Olive Oil
Salt
Black Pepper
Serves
3
Lemon
Boneless Skinless Chicken Thigh
Garlic
Fresh Oregano
Long Grain Rice
Frozen Pepper
Chicken Stock
Pomegranate Seeds
Feta
Olive Oil
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Heat the oven to 190°C. Slice the lemon into ½ cm rounds. Peel and slice the garlic. Pick the oregano leaves.
Step 2.
Heat 2/3 of the olive oil in a large ovenproof casserole dish set over a medium heat. Season the chicken with salt and pepper. Add the chicken and lemon slices to the pan and brown on all sides for about 6–7 mins, until the chicken is golden and the lemon lightly caramelised. Remove to a plate.
Step 3.
Add the garlic and half of the oregano to the pan and cook for 1 min, stirring. Add the rice and frozen peppers, stirring to coat. Pour over the chicken stock and bring to a simmer. Return the chicken and lemon slices to the dish, cover cook for 15 mins until the chicken is cooked through and the rice is tender.
Step 4.
Meanwhile, make the pomegranate salad for the adults. In a bowl, toss the remaining oregano and olive oil together, then add the pomegranate seeds and crumble in the feta.
Step 5.
Serve up!
Kids Plate: Dish out the rice and chicken, cutting the chicken into bite-sized pieces for little ones.
Parents Plate: Serve the rice and chicken with the lemon slices on top. Finish with the pomegranate salad.
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