Spiced Rice and Chicken Skillet

Informations supplémentaires

35 min. | 805 kcal | easy | Family | Printable version

1. Setup Thinly slice the onion and the pepper Cut the lemon in 2. Chop the spinach and garlic. Crush the pistachios. Cut the chicken into 3-4 pieces.

2. Cook the chicken Season the chicken with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken pieces for approximately 2-3 minutes on each side until colored. Remove from the pan.

3. Cook the vegetables Add 3/4 of the onion and the pepper to the pan and cook 3 minutes. Add the spinach and chicken and cook 1 minute.

4. Add the rice Add the rice and spices to taste and mix well. Add 1.5 ^2P | 2 ^3P cups of water and bring to a boil. Cover and cook 16-18 minutes over low heat until the rice has absorbed the water. Add the juice of half a lemon.

5. Mix the yogurt Mix the yogurt with the garlic to taste and 1-2 tbsp of water. You can reduce the amount of garlic or leave a serving of plain yogurt.

6. Plate your dish Serve the rice and chicken and garnish with the yogurt, dill, pistachios and remaining onion to taste. Bon appétit!

360gChicken Thighs

140gBasmati Rice

100gGreek Yogourt 2%

1unitDill

30gPistachios

0.5unitLemon

0.5unitRed Onion(s)

40gBaby Spinach

1unitGarlic Clove(s)

Spice Mix (Cumin Powder,Brown Sugar,Onion Powder,)

1unitPepper(s)

What you need

805 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 66g

22%

fat 20g

31%

cholesterol 357mg

119%

fiber 5g

20%

protein 85g

saturated 5g

25%

sodium 394mg

16%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg