Chicken Thigh & Leek Rice Pilaf
Mediterranean weeknight dinner — pan-seared chicken thighs served over a fragrant leek and carrot rice pilaf.
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- Prep
- 10 min
- Cook
- 25 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
- Chicken thigh (skinless)2 pcs · 298 g
- White rice130 g
- Leek80 g
- Carrot60 g
- Parsley10 g
- Olive oil12 g
- Lemon juice10 g
- Garlic2 cloves · 6 g
Method
- 1
Pat the thighs dry, season with salt, pepper and a pinch of paprika.
- 2
Sear in half the olive oil over medium-high, 5 minutes per side, until cooked through. Rest under foil.
- 3
Lower the heat, add the remaining oil with the leek and carrot; sauté 4 minutes.
- 4
Stir in the garlic for 30 seconds, then fold through the cooked rice with a splash of water.
- 5
Cover for 2 minutes to warm through, then plate with the chicken, fresh parsley and a squeeze of lemon.