pepper rice with Lemon Olive Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 250 gms - basmati rice.
  • 1 red pepper, halved and cored.
  • 4 tbsp - extra virgin olive oil.
  • 3 cloves garlic crushed.
  • juice of 1 small lemon.
  • leaves from 2 sprigs fresh thyme.
  • 350 gms - skinned, boneless chicken breasts.
  • 600 ml - stock or water.
  • 3 spring onions, sliced thinly.
  • 3 tbsp - fresh chopped coriander or parsley.
  • handful black olives stoned .
  • slices of avocado to garnish.
  • salt and ground black pepper.

How to Make pepper rice with Lemon Olive Chicken

  • Heat a grill until very hot. Grill the pepper halves skin side up, until blackened.
  • Cool and then peel off the skin. Slice the peppers into thin strips and toss in one tbsp of oil.
  • Mix two tsps of oil with the garlic, lemon juice and thyme and then spoon them into a large polythene bag.
  • Cut the chicken into strips and pop them into the food bag, rubbing the marinade in well. Chill for an hour.
  • Let the rice mix simmer with the stock covered for 20 minutes in a medium saucepan after you have added salt to taste.
  • Allow it to stand for 3 minutes. before uncovering and forking through the remaining oil.
  • Mix the pepper strips, spring onions and the chopped herbs.
  • Mound on to a platter and cook the chicken strips about 3 minutes. each side until well browned and cooked.
  • Serve with the rice garnished with fresh herbs, olives and avocado.