Lemon Thyme Chicken and Baby Potatoes
Lemon brings a savory and fascinating taste to the all-time favourite chicken and with sprinkle of thyme, it is surely a sweet-smelling meal that your family will surely enjoy. With baby potatoes, it is absolutely a satisfying dinner you can serve any night.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 5
Ingredients
- 4 chicken breasts skinless and boneless
- 3 tablespoon fresh chopped thyme
- 3 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoon olive oil
- 1 large red onion thinly sliced
- 1 clove garlic crushed
- 1 ¼ cup brown rice dried
- 2 cups water
- 3 cups chicken stock
- 8 oz baby spinach leaves
Instructions
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Place the chicken in a shallow plate. Blend the lemon juice, a tablespoon thyme, a tablespoon olive oil and 2 teaspoons lemon rind. Rub the mixture over the chicken. For the chicken to seep in the flavor, cover the bowl and put in the fridge for 20 minutes
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Pour the remaining tablespoon olive oil into a non stick pan or wok and heat it up. Put the onion and sauté for about 2 minutes until tender, make sure to stir regularly.
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Put the garlic and sauté for a minute or so. Put the rice and stir until the rice is completely coated, for about 2 minutes.
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Pour in the water and chicken stock and wait for it to boil. Bring down the heat and cover with lid.
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Bring to boil in low heat for about half an hour or until the water is absorbed and rice becomes tender. You may add stock if necessary.
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While you wait for the rice to cook, move the chicken breasts and marinade in a non stick baking tray. For 15 minutes, grill chicken breasts or until it becomes thoroughly cooked and golden brown.
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If the rice is done, add the remaining thyme and lemon rind and baby spinach and move to a serving place. Place the grilled chicken on top. Serve.
