Lemon Chicken with Rainbow Rice

A quick and easy supper dish with a zingy flavour that can be prepared in advance. G/F, W/F, L/F*


  • 1 chicken breast per person
  • 1 tablespoon sunflower oil
  • 1 lemon, juiced
  • 1 clove of garlic chopped finely
  • 2 teaspoons of paprika
  • Salt and pepper to taste
  • 1 tub cream/Elmlea/Soy Cream/Lacto free cream*
  • 1 handful basmati rice per person
  • 1 handful frozen peas and sweetcorn per person
  • 1 red and 1 orange pepper
  • OR use frozen veg mix of your choice
  • Sunflower oil for frying


  • Whisk the lemon juice, paprika, garlic, sunflower oil, salt and pepper together. Cube the chicken breast into bite size pieces and place into the marinade for at least 3 hours or overnight in a covered dish in the fridge.
  • Cut the peppers into cubes and stir fry in oil until tender. Put to one side and bring a large pan of salted water to the boil. Add the basmati rice, the peas and sweetcorn or frozen veg mix of your choice and bring back to the boil.
  • Remove the chicken from the marinade with a slotted spoon and stir fry in fairly hot oil until cooked through (this may spit a bit at first) add the remains of the marinade and boil until the liquid is reduced to almost nothing. Remove the pan from the heat and stir in the cream or substitute*. Warm gently through until piping hot but do not boil. Drain the rice and veg mix, stir in the peppers and pile onto warmed plates. Spoon the chicken and sauce onto the rice and serve.

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