Spanish Chicken with Spinach, Brown Rice and Sugar Snap Peas

Nutrition per serving

Calories880 kcal
Protein93.5 g
Carbs86.5 g
Fats17.8 g
Saturated Fat4.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat4.4 g
Sugars24.3 g
Fiber17.3 g
Sodium2,325 mg

Ingredients

Chicken Stock Cube
Basmati Rice
Garlic
Lemon
Cumin Seed
Paprika
Chicken Thigh
Green Beans (snap beans)
Honey
Baby Spinach
Preparations
1. Peel/chop the garlic.

2. Zest a quarter of a lemon and squeeze the juice into a separate bowl.

3. Top and tail the sugar snap peas.

Cooking Instructions
1. Boil a medium pot of water, then add the stock pot and stir to dissolve. Take out 100ml of the stock and set aside.

2. Rinse the rice in a sieve under cold running water for 30 seconds, then add to the pot of boiling stock. Cook for about 20 minutes until tender.

3. To make the marinade for the chicken, in a bowl, mix together the garlic, lemon zest, paprika, cumin, a quarter of the lemon juice and a tbsp of oil. Add the chicken and mix well to coat.

4. Cook the sugar snap peas in a small pot of lightly salted boiling water for 4 minutes. Once cooked, drain and set aside.

5. In a frying pan, heat ½ a tbsp of oil over medium-high heat. Add the chicken and cook each side for 3-4 minutes until golden. Add the remaining lemon juice with the honey and stir until almost caramelised. Pour in the reserved stock with a pinch of salt and pepper, bring the mixture to a gentle bubble and simmer for a few minutes until slightly reduced. Remove the pan from heat, transfer the chicken to a board and slice into 2cm slices before serving.

6. Once the rice has cooked, drain, return to the pot with the spinach and stir until the spinach wilts.

7. Serve the rice/spinach in a bowl with the chicken on top and drizzle the sauce from the pan over the top. Serve the sugar snap peas on the side.