Lemon chicken with leeks and rice

Lemon chicken with leeks and rice

4pts per serving

1 tablespoon olive oil
1 leek, finely chopped
125g (4.5oz) risotto rice
1 chicken stock cube dissolved in 600ml (1pt) hot water
1 tablespoon ground ginger
Finely grated zest of 1 lemon
4 medium skinless, boneless chicken breasts
Juice of 1 lemon
2 tablespoons light soy sauce
50g (1 ¾ oz) frozen peas
Salt and freshly ground black pepper
To serve
Lemon slices
Fresh herbs (optional)

Heat the olive oil in a large frying-pan and add the leek and rice. Cook gently, stirring until the rice looks translucent – about 3 minutes. Add the stock a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladle.

Meanwhile mix the flour, ginger and lemon zest and season with salt and pepper. Roll the chicken breasts in this mixture.

Preheat the grill. Mix together the lemon juice and soy sauce. Arrange the chicken on the grill pan and brush the lemon juice mixture. Cook for about 8 minutes on each side.

Check that the rice is cooked – it should be creamy and tender. Add the peas and cook for 2-3 minutes to heat them through.
Pile the rice on to warm serving plates and arrange the chicken breast on top. Garnish with lemon slices and herbs, if using, then serve.


Cooks note. 
Make sure you use a genuine risotto rice for the best results. Long grain rice will not work because it does not absorb enough liquid to become soft and creamy.