Lemon kedgeree chicken
(at time of publication)
- oil spray
- 4 carrots, peeled, cubed
- 1 red capsicum, chopped
- 1 cup basmati rice
- 4 cups salt-reduced liquid chicken stock
- 2 cooked skinless chicken breasts, shredded
- 2 cup frozen peas
- 1 lemon, zest and juice
- 4 tablespoons low-fat plain yoghurt
- ⅓ cup fresh parsley, chopped
1 Heat a large frying pan or wok and spray with oil. Fry carrots and capsicum until softened. Add rice and stock and simmer for 10 minutes.
2 Add shredded chicken, peas, lemon zest and lemon juice and simmer for 10-15 more minutes until rice is cooked.
3 Serve immediately with a dollop of yoghurt on top and a sprinkling of parsley.
Make it gluten free: Use gluten-free varieties of stock and yoghurt.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 8g
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