Easy Golden Seared Chicken and Feta

Nutrition per serve

Ingredients

• 1pcs corn cob
• 1clove garlic
• 1pcs chicken-style stock cubes
• 150g arborio rice
• 150g peas
• 5g country seasoning
• 300g free-range chicken breast fillet
• 1bunch parsley
• 50g feta
• 250ml (1 cup) boiling water
• 20g butter
• 10ml olive oil
• 15ml extra virgin olive oil (optional)

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the peas. Discard the husk and silks from the corn, then slice the kernels from the cob. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook rice
   Put the corn, stock, rice and 20g butter in a separate small saucepan, cover and bring to a simmer over high heat. Reduce the heat to low and cook for 12 mins or until the rice is tender and the stock is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Cook peas
   While the rice is cooking, add the peas to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
4. Step 4 — Prep chicken
   Combine the garlic, country seasoning and 2 tsp olive oil in a bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
5. Step 5 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
6. Step 6 — Get ready to serve
   Meanwhile, finely chop the parsley leaves, discarding the stems. Using a fork, stir the parsley and peas into the rice. Taste, then season with salt and pepper. Divide the corn and pea rice and chicken among plates and drizzle with any resting juices. Crumble over the feta and drizzle with 1 tbs extra virgin olive oil, if desired, to serve.

Allergens

Milk, Sulphites