Family Za’atar Chicken with Rainbow Rice Salad
White rice is all well and nice, but what about a rainbow? This rainbow salad is chock full of exciting colours, textures and flavours – it’s like a carnival on your plate! Herby lentil and rice salad would be good with anything or even by itself, but when it gets together with caramelised pieces of za’atar-flavoured chicken, that’s when you’ve got a real party on your hands.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1.33 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 fillet
chicken breast
1 tbs
zaatar
(Contains: Sesame;)
2 clove
garlic
1 tin
lentils
2
carrots
¼ cup
currants
(May be present: Wheat, Gluten, Soy, Milk.)
½ bunch
mint
1
lemon
Not included in your delivery
3 cup
water
1.5 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, dice the chicken breast fillets into 3 cm pieces. Peel and crush the garlic, and peel and grate the carrots. Finely chop the mint. Cut the lemon into wedges. Lastly, drain and rinse the lentils.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water is absorbed.
Meanwhile, in a large bowl, toss the chicken pieces, half of the olive oil and the za’atar until well coated. Set aside.
Heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the lentils and rice and cook, stirring, for 1-2 minutes or until heated through. Transfer to a large bowl. Stir through the carrot, currants, mint and squeeze the juice from half of the lemon wedges. Season to taste with salt and pepper.
Place the same frying pan back on a medium-high heat. Add the za’atar coated chicken and cook for 3-4 minutes, turning occasionally, or until cooked through.
To serve, divide the rice and lentil salad between plates and top with the chicken. Serve with the remaining lemon wedges.
