LEMON PEPPER CHICKEN & LENTIL RICE

I’ve recently discovered lemon pepper seasoning, which goes effortlessly with chicken. The citrus tang of the lemon zest fuses beautifully with the sharp pepper flavour.

This recipe was created during a taxing week and assisted me in using up the remaining carrot, capsicum and chicken I had in my fridge. A very simple dish, nonetheless super satisfying if served straight away, whilst the chicken is still tender and succulent. Think of adding lemon pepper seasoning when you next experiment with chicken stir-fry, rice dishes, casseroles and barbequing. 

INGREDIENTS

• 500g chicken breast, cut into even 4cm pieces
• 2 teaspoons lemon pepper seasoning 
• 1 large garlic clove, finely chopped
• 1 cup doongara or basmati rice 
• 1 small green / orange / red capsicum, cored, seeded & finely chopped
• 1 large carrot, peeled & finely chopped
• 1 x 400g tin brown lentils, washed & drained 
• 1 teaspoon coconut oil
• Optional- basil or coriander leaves to serve, finely chopped

COOKING 

1. Bring a medium saucepan with 2 cups water and rice to the boil. When boiled reduce heat and simmer for 10-12 minutes or until rice is absorbed and no water remains (see step 3). 

2. Meanwhile, combine chicken pieces, lemon pepper, garlic, coconut oil and a pinch of sea salt in a medium bowl. Toss well to combine. Heat a medium frying pan over medium-high heat and cook chicken, turning pieces frequently, until no pink flesh remains. Remove from heat and set aside. 

3. After rice has been simmering for 5 minutes, add carrot & capsicum pieces and lentils to the pan, stirring well. Add chicken to the pan after another 2 minutes and mix with the rice. Continue cooking until rice is absorbed and vegetables are tender. Remove from heat and spoon rice into a serving plate/bowl. Serve warm topped with basil or coriander leaves if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

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