Ingredients
4 chicken breasts, skinless and boneless
3 tablespoon fresh chopped thyme
3 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1 ¼ cup brown rice (dried)
2 cups water
3 cups chicken stock
8 oz baby spinach leaves
Directions
- Place chicken on plate.
- Mix 1 tablespoon thyme, 2 teaspoons lemon rind, lemon juice and 1 tablespoon olive oil in a bowl and rub over chicken.
- Cover and refrigerate approximately 20 minutes to let flavors sink in.
- Heat the remaining 1 tablespoon olive oil in a large deep non stick pan or wok add the onion and cook for about 2 minutes until soft, stirring often.
- Add the garlic and cook for another minute or so.
- Add rice and stir everything together until rice is coated, approximately 2 minutes.
- Add the water and stock and bring to a boil.
- Reduce heat and cover. Simmer over low heat for approximately 30 minutes or until liquid is absorbed and rice is tender. If necessary add a little more stock and cook longer until tender.
- While the rice is cooking, transfer the chicken breasts and marinade to a non stick baking tray and grill for approximately 15 minutes or until golden and cooked through.
- Once rice is finished, stir in the baby spinach, remaining lemon rind and thyme and transfer to serving plate.
- Top with grilled chicken and serve.
