

Poached chicken with chilli, lemon and mint
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 skinless, boneless chicken thighs, sliced
- 1 chilli, deseeded, finely sliced
- ¾ cup long-grain rice
- 4 cups salt-reduced chicken stock*
- 1 cup water
- 1 ½ cups frozen peas
- 2 tablespoons chopped fresh mint
- ½ lemon, juice
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Heat oil in a large non-stick pan. Add onion and cook, stirring, for 5-6 minutes until slightly softened. Add chicken and chilli. Cook over a medium heat for 5 minutes, stirring, until golden.
2 Add rice, stirring briefly to coat in the mixture, then add stock and water. Cover and bring to the boil. Simmer for 10-15 minutes until rice is almost tender and chicken is cooked.
3 Add peas and cook for 2 minutes until tender. Stir in mint and lemon juice then spoon into 4 bowls and serve.
Nutrition Info (per serve)
-
Calories 354cal
-
Kilojoules 1480kJ
-
Protein 29g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 40g
-
–Sugars 6g
-
Dietary fibre 5g
-
Sodium 740mg
-
Calcium 40mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE