Lemon Chicken and Rice Stew

Ingredients

• Chicken150 g
• Rice1/2 cup (100 g)
• Lemon1/2 count (33 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Peas1/4 cup (50 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   In a bowl mix the shredded chicken, lemon zest, lemon juice, chopped garlic and salt. Optional: Add oregano.

2. 2

   Step 2

   Let stand in the refrigerator for 10 minutes. Remember that the longer you let it marinate, the tastier it will be.

3. 3

   Step 3

   Chop the onion and cut the bell pepper into small pieces.

4. 4

   Step 4

   Once the chicken is marinated, preheat the oil in a pan over high heat.

5. 5

   Step 5

   Sear the pieces for 2-3 minutes per side until browned. Remove.

6. 6

   Step 6

   Add the onion with a pinch of salt and stir-fry for 5 minutes. Next, add the rice, peas, bell pepper and chicken marinade.

7. 7

   Step 7

   After 1 minute, add the chicken and the broth (or water) until covered. Cover, reduce heat and simmer for 15-20 minutes.

8. 8

   Step 8

   Once the liquid is reduced, remove, season with salt and pepper and serve. Optional: Add a little parsley and lemon zest.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon Chicken and Rice Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.