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
Juice one lemon. Halve and thinly slice remaining lemon.
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. 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. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly.
Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat. Add cauliflower rice and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff cauliflower rice to separate.
Add parsley to cauliflower rice. Toss to combine. Serve chicken with cauliflower rice and drizzle with sauce.