Garlic Herb Chicken Rice

• Chicken breast(600 g)
• Steamed Rice(280 g)
• Onion(1)
• Garlic(4 cloves)
• Peas(150 g)
• Flat Leaf Parsley(20 g)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Chicken Broth(700 ml)
• Lemon(1)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Fresh parsley}, and zest and juice half of the {Lemon}.

   ~10 min

2. 2

   Heat the {Olive oil} and {Butter} in a large deep skillet or pot over medium-high heat. Add the chicken with {Salt}, {Black pepper}, {Dried Oregano}, and {Thyme}. Cook, stirring, until lightly golden in spots and nearly cooked through.

   ~7 min

3. 3

   Stir in the {Onion} and {Garlic}. Cook until the onion softens, then stir in the {White rice} so the grains are glossy and coated.

   ~4 min

4. 4

   Pour in the {Chicken Stock}, bring to a boil, then lower the heat, cover, and simmer until the rice is tender and most of the liquid is absorbed.

   ~14 min

5. 5

   Scatter in the {Peas}, cover again, and cook until heated through. Turn off the heat, then toss through the lemon zest, lemon juice, and {Fresh parsley}.

   ~3 min

6. 6

   Fluff the rice and serve in warm bowls with the remaining {Lemon} cut into wedges for squeezing over.

   ~1 min