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
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
