Lemon and Garlic Chicken

Lemon and Garlic Chicken

Serves 4

Points per serving: 5½

4 skinless chicken fillets, cut in strips
Freshly milled pepper
2 tsp olive oil
1 onion, peeled and sliced
1 clove garlic, peeled and sliced
200g brown rice
1 leek, washed and thinly sliced
1 tablespoon coriander/ parsley, chopped
1 lemon

Heat the oil and saute the onion and garlic in a pan for 2 minutes over a medium heat. Add the chicken and brown.

Meanwhile cook the rice in a pan of boiling water according to the time stated on the packet.

Add the leek and herbs to the chicken. Stir.

Cut 4 slices from the lemon and add to the pan. Squeeze the juice from the remainder of the lemon into the pan.

Continue cooking over a medium heat, with the lid on, for 15 minutes. Add a little water if necessary.

Serve the chicken on a bed of rice, topped with a slice of lemon.

Alternatives

Add 4 chopped black olives and a teaspoon of cinnamon for Moroccan chicken.

If using dried herbs add half the amount stated for fresh.

Substitute leek with broccoli