Spring Chicken With Leeks and Peas

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
  • Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
  • When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
  • Cut leeks in half lengthwise, then slice into ½-inch half-moons.
  • Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
  • Cook the leeks with the chicken until they wilt down, 3 minutes or so.
  • Add white wine to the pan and scrape up any pan drippings.
  • Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
  • Drizzle the lemon juice over the chicken and leeks.
  • Fluff the rice with a fork; add parsley to rice and toss to combine.
  • Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).
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