A super tasty, one-pot dish that can be on the table in under half an hour.
175g long-grain rice
2 large chicken breasts
1 tsp garlic granules
2 tsp dried parsley
Frylight Cooking Spray (Butter)
500ml chicken stock
zest and juice of 1 lemon
parmesan to serve (if you fancy it!)
salt and pepper
100g fine green beans, topped and tailed
Coat the chicken breasts with the garlic granules (1 tsp), 1 tsp dried parsley and season with salt and pepper
Spray Frylight into a large bottomed pan (one that has a lid) and put on a medium heat. Place the chicken breasts in to fry. Fry for 2 minutes each side until browned, and then set aside (it doesn't matter that they aren't cooked through)
Spray the pan again with Frylight, stir the rice over the bottom of the pan, and then add in the stock, 1 tsp dried parsley, the lemon zest and the lemon juice. Stir well.
Bring to a simmer and then turn the heat down to low. Place the chicken breasts on top of the rice and cover the pan with the lid. Leave cooking gently for 15 minutes. When there is just 5 minutes of cooking time left, add the green beans onto the top of the rice/chicken, and then keep cooking with the lid on.
Check that the chicken is cooked through, and serve.