Mediterranean Chicken & Olive Medley
with Spinach Rice & Basil Pesto
First, fluffy spinach-laced rice sets the foundations of this bright bowl. Layered on top are some tasty veggies, stewed in a passata sauce that accompanies the tender chicken so well. And a drizzle of fresh basil pesto acts as the final touch.
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Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
zucchini
1 packet
kalamata olives
1 packet
chicken thigh
1 sachet
mediterranean seasoning
1 box
passata
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter (for the rice)
1.5 cup
water (for the rice)
½ tbs
brown sugar
¼ tsp
salt
20 g
butter
¼ cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot and zucchini into half-moons. Roughly chop kalamata olives. • In a medium bowl, combine Mediterranean seasoning and a drizzle of olive oil. Add chicken thigh, tossing to coat.
TIP: Use less olives if they're not to your taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side. Transfer to a plate.
TIP: Chicken will continue cooking in step 4!
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchini until tender, 4-5 minutes. • Reduce heat to medium-low and add passata, kalamata olives, the brown sugar, salt, butter and the water. Stir to combine. • Top with chicken and cover with a lid or foil. Simmer, until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Once rice is cooked, stir in baby spinach leaves until wilted and combined.
• Slice chicken. • Divide spinach rice and Mediterranean chicken and olive medley between plates. • Top with basil pesto to serve. Enjoy!