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    Chicken This Evening

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    Chicken This Evening

    All the colour and culinary excitement of Provençe are captured in this dish and the easy zesty lemon herbed rice is a thrilling discovery in its own right!

    Serves: 2


    • 5 tbsp olive oil
    • 2 Waitrose Free Range Skinless Chicken Breast Fillets
    • Small onion, sliced
    • Garlic cloves, crushed
    • 6 tbsp dry white wine
    • 2 tsp fresh oregano leaves or 1 tsp freeze-dried oregano
    • 225g can Waitrose Organic Chopped Tomatoes, drained
    • Pitted black olives, halved vertically
    • Salt and freshly ground black pepper
    • 150g Waitrose American Easy Cook Rice
    • 2 tbsp chopped fresh parsley
    • 1 tbsp chopped fresh mint leaves
    • Grated zest and juice from 1/2 lemon


    1. Heat one tablespoon of olive oil in a pan and brown the chicken breasts on both sides for 5 minutes, then remove.
    2. Add two tablespoons of oil to the pan along with the onion and garlic and cook gently for 5 minutes or until soft. Stir in the wine and increase the heat until boiling, then add the oregano, tomatoes, olives and chicken. Season, then simmer over a medium heat for 15 minutes or until the chicken is cooked through.
    3. Cook the rice according to the directions on the pack. Whisk together the remaining oil, half the parsley, the mint, lemon zest and juice and season to taste with salt and pepper. Drain the rice, add to the lemon dressing while hot and toss to coat the grains.
    4. Thickly slice the chicken, and serve with the lemon herbed rice, garnished with the remaining chopped parsley.

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