Lovely, healthy mixture with the ingredients cooked separately then combined at the end. The chicken breast is amply sprinkled with lemon pepper – one of my favorite new spices (Simply Organic brand – you may have to order it online). The rice is a blend of rices – white, brown, wild and red (quite easily found in the supermarket) and the mushrooms are cooked with garlic, parsley and thyme.
Pre-heat oven to 350 degrees F
1 x large chicken breast – poached and cut into small bite size pieces
Juice of 1/2 lemon
2 tbsp. olive oil
Salt and lemon pepper
1 cup of rice blend
1 1/2 cups boiling water, seasoned with salt
8 oz sliced baby bella mushrooms
2 x large garlic cloves – grated
1 tbsp. fresh parsley plus a little extra for garnish – finely chopped
1 tbsp. fresh thyme – finely chopped
Place chicken breast on aluminum foil in a baking dish, pour over the lemon juice and 1 tbsp. of oil, season with salt and a good sprinkling of lemon pepper. Cook in oven for around 30 minutes until chicken is fully cooked. Cut chicken into small bit seize pieces.
While the chicken is cooking, prepare the rice and mushrooms.
Bring the rice to a boil, stir, then turn down the heat and simmer for 15 minutes, remove from heat and let stand for a further 15 minutes.
Place the other tbsp. of oil, seasoned with salt and freshly ground black pepper, in a frying pan. When just sizzling add the garlic (do not let garlic brown) and let cook for a minute or two then add the parsley and thyme and cook a further couple of minutes before adding the mushrooms. Cook over medium heat for 10 minutes or so until mushrooms are cooked but there are still some juices left in the pan.
To assemble, place rice in a big mixing bowl. Add the chicken pieces followed by the mushrooms, herbs and their juices. Mix all together and season to taste. I added some of lemon juices from the poached chicken to moisten the mixture. Place in a nice dish, garnish with parsley and serve immediately, maybe with a tossed green salad.