Main and Side
Lemon Chicken Skewers with Tomato Rice
Oregano and lemon chicken skewers cooked in a pan, with buttery tomato rice.
- Gluten-free
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 1½ cups (300 ml) rice
- 1 tbsp butter
- 1 tbsp tomato paste
- 2½ cups (500 ml) water
- 1½ tsp salt
- 600 g chicken breast
- 3 tbsp olive oil
- 1 lemon
- 2 cloves garlic
- 1 tsp dried oregano
- 1 pinch black pepper
Method
- Rinse and drain the rice; melt the butter in a pot and fry the tomato paste for 1 minute, then the rice for 2 minutes.
- Add the hot water and half of the salt; cook on low heat for 15 minutes until absorbed and leave to rest.
- Cut the chicken into large cubes, toss with the olive oil, the juice of half of the lemon, crushed garlic, oregano, the rest of the salt and the pepper and thread onto skewers.
- Cook the chicken skewers in a grill pan over medium-high heat for about 10–12 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 74°C.
- Serve the chicken with the rice and the rest of the lemon in wedges.