Lemon Chicken, Peas & Rice

I’ve never been a really big fan of Lemon Chicken.  I think it has really been due to the Chinese Restaurant style of Lemon Chicken.  It is usually served deep fried in a ‘thick’ lemon sauce, that is usually just too tart for my tastes.  However the rest of the family like Lemon Chicken.

So I cooked this recipe with some trepidation…

To my pleasant surprise, this is actually a really good recipe for Lemon Chicken.  The Lemon flavour is not overpowering at all and blends really nicely into the meal for a more subtle flavour.

This recipe also uses feta cheese.  In the picture for this recipe, I used a feta that was not really on the crumbly side, so really just combined into the dish as feta cheese cubes.  Next time I will definitely make sure I get a crumbly feta.  I think that will blend through a little better

Print Recipe

Lemon Chicken, Peas & Rice

Course

Main Dish

Prep Time

15-20 mins

Cook Time

35 mins

Servings

people

Ingredients

• 2 tbsp Olive Oil
• 750 g Chicken Fillets Use Breast or Thigh and cut into 2-3 cm chucks
• 1 Brown Onion Diced
• 2 Cloves Garlic Crushed
• 1 1/2 Cups Long Grain White Rice
• 1 tsp Oregano Use Dried
• 4 Cups Chicken Stock Make your own with stock cubes or use 1 litre container
• 1 Lemon Quartered
• 1 Cup Peas Can use frozen or fresh. If frozen, thaw them but no need to overheat them
• 150 g Feta Cheese Crumbled
• 2 tsp Chives Use Dried

Course Main Dish Prep Time 15-20 mins Cook Time 35 mins Servings people Ingredients 2 tbsp Olive Oil 750 g Chicken Fillets Use Breast or Thigh and cut into 2-3 cm chucks 1 Brown Onion Diced 2 Cloves Garlic Crushed 1 1/2 Cups Long Grain White Rice 1 tsp Oregano Use Dried 4 Cups Chicken Stock Make your own with stock cubes or use 1 litre container 1 Lemon Quartered 1 Cup Peas Can use frozen or fresh. If frozen, thaw them but no need to overheat them 150 g Feta Cheese Crumbled 2 tsp Chives Use Dried

Instructions

1. Heat oil in pan over medium to high flame.
2. Cook chicken pieces until golden brown, then transfer to a plate to set aside.
3. Add onion and garlic to the pan and cook for 4 minutes.
4. Stir in rice and oregano, then pour in chicken stock.
5. While the chicken is cooking, juice the lemon into a bowl and set aside.
6. Add the lemon skins to the contents in the pan. Stir well and bring to the boil.
7. Return the chicken to the pan. Cover and simmer for 20 minutes.
8. Once done, stir in the peas, feta, lemon juice and dried chives.
9. Serve and Enjoy.