Lemon chicken and spinach rice bowl
Golden chicken thighs over garlicky rice, finished with lemon and a handful of that spinach before it turns.
From your kitchen
- chicken thighs
- cooked rice
- baby spinach
- lemon
- garlic
- red onion
You will need
- fresh parsley
- 1Season the chicken thighs with salt and pepper. Sear skin-side down in a hot pan until deeply golden, about 6 minutes, then flip and cook 5 more.
- 2Lift the chicken out. In the same pan, soften sliced red onion and garlic in the rendered fat for 2 minutes.
- 3Add the cooked rice, breaking it up, and warm through so it picks up the pan.
- 4Fold in the spinach until just wilted, then squeeze over half the lemon.
- 5Slice the chicken, sit it on the rice, and finish with the rest of the lemon and parsley if you have it.




