Lemon & Herb Chicken & Rice

Serves 10 people | Cooks In 50 mins

Ingredients

  • 2000g Skin Off Chicken Breasts
  • 60g Chef's Pass Peri Peri Lemon & Herb Marinade
  • 60ml Vegetable Oil
  • 1200g Lemon & Herb Rice
  • 600g Trimmed & Chopped Kale
  • 20ml Dark Soy Sauce

Allergy information

Gluten, Mustard, Soya

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Method

  1. Mix the oil and Lemon & Herb marinade together and rub over the chicken breasts until evenly coated. Allow to stand for 20 minutes.
  2. Cook the chicken breasts in the oven at 180°C for 20-25 minutes ensuring the chicken reaches a core temp of at least 72°C.
  3. Steam the kale for 1-2 minutes until just tender and then toss in soy sauce.
  4. Ensure the rice is warm and then place on the plate.
  5. Top rice with the steamed kale.
  6. Top kale with sliced chicken breast.
  7. Serve on a round bowl.