Skillet Lemon Chicken with Herbed Rice and Zucchini

Ingredients

• 700 g boneless skinless chicken thighs, cut in thick strips
• 2 tbsp olive oil
• 1 cup brown rice
• 2.5 cups gluten-free chicken stock
• 1 lemon, zest and juice
• 2 zucchini, diced
• 3 cloves garlic, minced
• 4 scallions, sliced
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

Method

1. Season the chicken, then brown in olive oil until golden.6 min timer
2. Lift the chicken out and soften the garlic and zucchini.3 min timer
3. Stir in rice, stock, lemon zest and oregano, then nestle the chicken back.Kids’ plate comes out here
4. Cover and simmer until the rice is tender and the chicken cooked.30 min timer
5. Scatter scallions over, add lemon juice and rest off the heat.2 min timer