Braised chicken with lemon

Ingredients (4 servings):

• 2 medium lemons
• 1 tablespoon olive oil
• 450g packet lemon and herb chicken thigh steaks
• 2 cups chicken stock
• 1 cup cauliflower rice (see next recipe)
• 1 cup frozen peas
• ½ cup fresh flat-leaf parsley leaves, roughly chopped

Method:

1. Juice one lemon. Halve and thinly slice remaining lemon.
2. Heat oil in a large, heavy‑based frying pan over medium‑high heat. Cook chicken, for 1 to 2 minutes each side, or until browned.
3. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium‑low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover.
4. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.
5. Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat.
6. Add cauliflower rice and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed.
7. Using a fork, fluff cauliflower rice to separate.
8. Add parsley to cauliflower rice. Toss to combine.
9. Serve chicken with cauliflower rice and drizzle with sauce.