Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 cup long grain rice
- 3teaspoons Greek seasoning
- 1 large lemon, rind finely grated (plus juice)
- 1 1/2 cup chicken stock
- 2/3 cup kalamata olives
- 2tablespoons olive oil
- 10grams fresh oregano leaves
- 2 garlic cloves, crushed
- 4 slice crusty bread (to serve)
- 8 chicken thigh fillets
Nutrition per serving
2400kJ / 575Cal
2400 Kilojoules or 575 Calories
28% of daily energy intake*
Protein
36.2grams
Fat
21.8grams
Carbs
55.8grams
Sugars
1.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Sprinkle seasoning on chicken. Heat oil in a large heatproof shallow casserole dish or pan over medium heat. Cook chicken for 4 minutes each side or until golden. Drain liquid from pan.
Step 2 of 3
Combine lemon rind, lemon juice, garlic, salt and pepper in a jug. Finely chop half the oregano and add to lemon mixture. Pour over chicken, cover and marinate for 30 minutes.
Step 3 of 3
Preheat oven to 180°C. Pour stock into pan and place over a medium heat. Bring to the boil and sprinkle rice between chicken. Cover pan with a tight fitting lid and place in oven. Bake for 20 minutes or until liquid has evaporated and chicken is cooked through. Stir through olives and sprinkle with remaining oregano leaves. Serve with crusty bread.
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