Grilled vegetables with chicken and lemon rice
A warm, nutritious, and well-balanced dish in which our Mediterranean grilled vegetables define the flavor profile, while the chicken remains juicy and the lemon rice provides a fresh, light foundation.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| boneless chicken thigh fillets | 1.2KG |
| Grilled Mediterranean vegetables | 1 KG |
| Rice (preferably long-grain) | 540g |
| Olive oil | 70ml |
| Fresh lemon juice | 35 ml |
| Dried oregano | 9g |
| Salt | 7g |
| Black pepper | 3g |
| Fresh parsley, finely chopped | 12g |
Preparation
-
Mix the chicken thigh fillets with 40 ml olive oil, 35 ml lemon juice, oregano, salt, and pepper. Marinate for at least 20 minutes.
-
Bring 540 ml water to a boil with 1 g salt. Add the rice, cover, and simmer gently for 12-15 minutes until all water has been absorbed. Fluff with a fork and optionally mix with 10 ml olive oil for shine and separated grains.
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Preheat the oven to 180°C. Bake the chicken thigh fillets for 16-18 minutes until the core temperature reaches 72°C. Let rest for 5 minutes before slicing or portioning.
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Place the Crops Mediterranean grilled vegetables in a combi steamer or oven at 160°C. Heat for 20 min while maintaining a firm yet juicy texture.
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Assembly : Place the warm lemon rice as the base on a plate or tray. Slice the chicken into large pieces or serve whole and arrange on or beside the rice. Add the grilled vegetables alongside or partially over the rice and chicken. Finish with fresh parsley for color and freshness.
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