Brown rice pilaf with chicken, peas and lemon

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ½ cup, sliced or 58g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Broccolini

  Safeway

  100g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Lemon zest

  2 tsp or 4g

• Lemons

  Raw, without peel

  4 slice (1/8 lemon) or 28g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Brown Rice Cups

  Medium grain - Coles

  250g

• Chicken breast

  Broilers or fryers, meat only, raw

  200g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat oil in a large non-stick frying pan over a medium heat. Add the onion, garlic, ginger and cumin and cook for 2 minutes until fragrant. Add the chicken and cook for a further 2 minutes.
3. Mix in the chicken stock, brown rice pocket, frozen peas, broccoli, lemon zest and lemon slices. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and the broccoli is tender.
4. Serve between two bowls and top with some cracked black pepper.
5. TIP: Try this recipe with fish or mixed seafood instead of chicken.

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