Lunch recipe
Warm-cooked chicken, rice, peas, cucumber, tomatoes, parsley, and lemon dressing for packable lunches.
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Ingredients
lidded saucepan, large frying pan, large mixing bowl, whisk, knife, chopping board
Method
Dice the cucumber and red pepper, halve the cherry tomatoes, chop the parsley, grate the garlic, zest the lemons, and cut the zested lemons into wedges.
Rinse the rice, then cook in a lidded pan with 560ml water and a pinch of salt for 10 minutes. Scatter the peas over the rice, cover again, and cook for 4 minutes more. Rest off the heat for 5 minutes.
Slice the chicken into thin strips. Toss with the garlic, half the lemon zest, oregano, 1 tablespoon olive oil, a pinch of salt, and black pepper.
Heat a large non-stick frying pan over a medium-high heat. Cook the chicken for 6-7 minutes, turning often, until golden in places and piping hot through.
Whisk the remaining lemon zest and juice with the remaining olive oil, a pinch of salt, and black pepper. Fluff the pea rice into a large bowl, add the cucumber, tomatoes, pepper, parsley, and dressing, then toss gently.
Divide the rice salad between lunch boxes and top with the warm chicken. Cool before chilling, then serve with lemon wedges for squeezing over.
