Herby chicken with lemon and almond rice recipe

Photo: Herby chicken with lemon and almond rice recipe

Takes: 5 mins to prepare and 25 mins to cook
Makes: 4

Ingredients

8 chicken drumsticks
2 lemons, zested and juiced
2 tbsp finely chopped rosemary
2 tbsp olive oil
For the rice
250g (8oz) long grain rice, cooked
2 tbsp olive oil
3 garlic cloves, finely sliced
100g (3½oz) green beans
3 tbsp flaked almonds, toasted

Using a sharp knife, score the drumstick flesh 2-3 times and put in a dish with the lemon zest, rosemary and olive oil. Toss to coat, then cover and chill in the fridge for up to 2 hours.

Cook the chicken on the barbecue (or under a preheated grill) for 20-25 minutes, turning until golden and cooked through.

Meanwhile, prepare the rice salad. Heat the oil in a large, heavy-based pan. Add the garlic and cook for 1-2 minutes, then add the green beans and toss in the garlicky oil until coated. Squeeze over the lemon juice, then cover and steam for 2-3 minutes until softened. Add the cooked rice and toss to combine. Transfer to a serving dish and scatter over the toasted flaked almonds. Serve with the grilled chicken.

From Tesco Realfood

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