Lemon and Thyme Chicken with Vegetable Rice

The lemon and thyme lift this chicken dish with a fresh, herby flavour that feels light and comforting at the same time. The chicken cooks until tender, while the rice is mixed through with vegetables to add colour and gentle texture throughout the dish. Everything can be served together or kept separate, making it easy to suit different preferences at the table.

(Makes approx. 4–6 servings)

Cook the chicken

1. Heat the sunflower oil in a large pan over a medium heat.
2. Add the diced chicken and cook for 3-4 minutes, until sealed on the outside.
3. Reduce the heat slightly and add the chopped onion. Cook together until the onion is soft and the chicken is cooked through.
4. Add the lemon zest and juice, thyme, garlic powder, and black pepper.
5. Pour in enough water to just cover the chicken.
6. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10-15 minutes, until the chicken is soft and has absorbed the flavour.

Prepare the vegetable rice

1. Cook the rice according to packet instructions.
2. While the rice is cooking, boil the carrots and peas for 4-5 minutes until tender. Drain well.
3. Once the rice is cooked and drained, gently stir through the vegetables.

Serve

1. Serve the lemon and thyme chicken with the vegetable rice, either mixed together or side by side.