This is a recipe found on instagram by @jalalsamfit (Makes serving for 4)

Ingredients

Chicken

• 800g Cubed Chicken Thighs
• 1.5 Tsp Salt
• 2 Tsp Black Pepper (or use lemon pepper seasoning)
• 2 Tsp Oregano
• 1 Tsp Chilli Flakes
• 2 Tsp Garlic Powder
• 2 Tsp Paprika
• 1 Tbsp Lemon Zest
• 1 Whole Lemon Juice
• 2 Tsp Olive Oil
• 15g Light Butter (for cooking)

Lemon Garlic Rice

• 1 Tbsp Chopped Garlic
• 1 Medium Onion Chopped
• 1 Tsp Salt, Paprika, Turmeric, Oregano
• 540g Cooked Basmati Rice
• Chopped Parsley

Ranch Salad

• 150g Fat Free Yogurt
• 80g Light Mayo
• 1 Tsp Dijon Mustard
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tsp Salt & Pepper
• 1/2 Lemon Juice
• Parsley
• 150g Chopped Tomatoes
• 100g Chopped Cucumber

Steps

• Marinate the chicken for at least 30 mins.
  • You can use chicken breast for this too
• Cook the chicken on medium high heat for 4 mins before turning it over, with a little bit of butter. Should get a nice golden crust.
• Cook the rice alongside the chicken
• When the chicken is cooked, put it to one side.
• Fry Onion and garlic for until softened and then bloom Salt, Paprika, Turmeric, Oregano.
• Add the rice and then the chopped parsely to the pan too.
• Add the chicken back to the pan to reheat.

Salad

Mix all the salad ingredients up.