Lemon Chicken with Pasta Rice

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Serving 4 Regular
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1 1/2 c  Pasta rice

1/3 c  Bakpro White Bread Flour

450 g  Nam Chicken breast fillet

1 tsp  Garlic powder

1 tsp  Salt

1/2 tsp  Black pepper

2 Tbsp  Sunflower oil

1 c  Chicken stock

2 c  Spinach

1 c  Cherry tomatoes

3 Tbsp  Lemon juice

2 Tbsp  Fresh basil, chopped
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Step 1

In a shallow bowl, mix flour and garlic powder. Cut chicken into 3-cm pieces and pound with a meat mallet to 1/2-cm thickness. Sprinkle with salt and pepper. Dip chicken pieces in flour mixture to coat evenly and shake off excess.

Nam Chicken breast fillet
Black pepper
Bakpro White Bread Flour
Garlic powder
Step 2

In a large pan, heat oil over medium heat. Add chicken and cook for 3 to 4 minutes on each side or until golden brown. Remove chicken from the pan and keep warm. Wipe pan clean.

Nam Chicken breast fillet
Sunflower oil
Step 3

In the same pan, bring chicken stock to the boil. Stir in pasta rice and return to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until tender. Stir in spinach, cherry tomatoes, lemon juice and basil. Remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

Chicken stock
Pasta rice
Cherry tomatoes
Lemon juice
Fresh basil, chopped

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