1 tbsp extra virgin olive oil
500g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
1 brown onion, finely chopped
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
125ml (1/2 cup) chicken stock
1/2 cauliflower, cut into small florets
2 x 250g pkts microwave Ben’s Original Brown, Red & Wild Rice medley
60g (2 cups) chopped kale
120g (3/4 cup) frozen peas
1 lemon, rind finely grated, cut into wedges
- Heat oil in a large frying pan over medium-high heat. Add half the chicken and cook, turning, for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. Set aside.
- Reduce heat to medium. Add onion to pan and cook, stirring, for 2 minutes or until softened slightly. Add mushroom and garlic and cook, stirring occasionally, for 3 minutes or until mushrooms have softened. Stir in stock. Add cauliflower. Return chicken to pan. Bring to a simmer. Cover and cook for 7 minutes or until the cauliflower is just tender.
- Add the rice, kale, peas and lemon rind to the pan and fold through mushroom mixture until well combined. Cover and cook for 3 minutes or until kale has wilted and rice and peas are heated through. Season. Serve with lemon wedges.
Use any type of pre-cooked rice or grain blend for this, such as plain brown rice or a rice and quinoa blend.