Lemon and herb chicken rice bake

INGREDIENTS

1½ cups basmati rice, rinsed

600 g chicken thigh fillets, diced into bite-sized pieces

1 large red capsicum, chopped

1 zucchini, quartered lengthways and chopped

400g can chickpeas, drained and rinsed

1 tsp dried oregano

½ tsp dried thyme

½ tsp salt

2 tbsp extra virgin olive oil

2 garlic cloves, finely chopped

Zest of 1 lemon

Juice of ½ lemon

3 cups chicken stock

½ cup fresh parsley, chopped

Season to taste

Preheat oven to 200°C.
In a large baking dish, combine all the ingredients and mix well.
Cover tightly with foil and bake for 35 minutes.
Remove the foil, give the rice a gentle stir, and return it to the oven, uncovered, for 10–15 minutes, or until the liquid is absorbed and the chicken is cooked through.
Finish with fresh parsley and extra lemon juice.

Preheat oven to 200°C.
In a large baking dish, combine all the ingredients and mix well.
Cover tightly with foil and bake for 35 minutes.
Remove the foil, give the rice a gentle stir, and return it to the oven, uncovered, for 10–15 minutes, or until the liquid is absorbed and the chicken is cooked through.
Finish with fresh parsley and extra lemon juice.

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