Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Only at the weekend: 20% off all wines* Show more
Lemon chicken with rice
25 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 510
  • Fat about 15g
  • Carbohydrates about 57g
  • Protein about 36g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 6 dl water, hot
  • 3 spring onion incl. green part, cut into rings, greens set aside
  • salt and pepper to taste
  • 0.75 tsp salt
  • 250 g long grain rice (e.g. parboiled)
  • oil for frying
  • 0.5 tsp salt
  • 4 chicken breasts (approx. 130 g each)
  • a little pepper
  • 2 red onion, halved, cut into strips
  • 1 organic lemon, grated zest and the juice
  • 1 garlic clove, thinly sliced
  • 1.5 dl chicken bouillon
  • 0.5 organic lemon, sliced
  • 2.5 dl low-fat coconut milk
  • For an ovenproof dish that can hold approx. 1 litre, greased
View these products
And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and simmer over a medium heat for approx. 20 mins. until all the liquid has been absorbed, season.
Heat the oil in a pan. Season the chicken, brown for approx. 2 mins. on each side, remove and place in an ovenproof dish. Reduce the heat, sauté the onions and garlic for approx. 5 mins. Pour in the lemon juice, reduce slightly. Add the stock, coconut milk and reserved lemon zest, bring to the boil. Arrange the lemon slices on top of the chicken, pour the sauce over the top.
To cook in the oven
Approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven. Serve the chicken breast with the rice, garnish with the reserved onion greens.