Lemon Thyme Chicken and Baby Potatoes
- 4 chicken breasts skinless and boneless
- 3 tablespoon fresh chopped thyme
- 3 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoon olive oil
- 1 large red onion thinly sliced
- 1 clove garlic crushed
- 1 ¼ cup brown rice dried
- 2 cups water
- 3 cups chicken stock
- 8 oz baby spinach leaves
Place the chicken in a shallow plate. Blend the lemon juice, a tablespoon thyme, a tablespoon olive oil and 2 teaspoons lemon rind. Rub the mixture over the chicken. For the chicken to seep in the flavor, cover the bowl and put in the fridge for 20 minutes
Pour the remaining tablespoon olive oil into a non stick pan or wok and heat it up. Put the onion and sauté for about 2 minutes until tender, make sure to stir regularly.
Put the garlic and sauté for a minute or so. Put the rice and stir until the rice is completely coated, for about 2 minutes.
Pour in the water and chicken stock and wait for it to boil. Bring down the heat and cover with lid.
Bring to boil in low heat for about half an hour or until the water is absorbed and rice becomes tender. You may add stock if necessary.
While you wait for the rice to cook, move the chicken breasts and marinade in a non stick baking tray. For 15 minutes, grill chicken breasts or until it becomes thoroughly cooked and golden brown.
If the rice is done, add the remaining thyme and lemon rind and baby spinach and move to a serving place. Place the grilled chicken on top. Serve.