From: Tilda Kitchen
Zesty refreshing lemon and pomegranate chicken with brown basmati and quinoa.
This recipe uses:
Wholegrain Basmati and Quinoa Rice
Marinade the chicken in half of lemon juice, olive oil and the paprika for 5mins
Heat a pan and add the chicken and marinade & cook until golden and cooked through
Simmer the rice for 10 minutes in a separate pan of boiling water and drain thoroughly. Once drained add to the pan
Slice the chicken and add by stir well with the pomegranate seeds, lemon zest and remaining lemon juice
Heat through for another 2-3 minutes
Stir through the coriander and season well with freshly ground black pepper to serve
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