Lemon & Thyme Chicken with Herb Pilaf

• 20g Flaked Almonds
• 100g Basmati Rice (Cooked)
• 300ml Real Stock Chicken
• 600g Chicken Breast Meat
• 10g Garlic 
• 1 Lemon
• 60ml Lemon Juice
• 5g Thyme 
• 5 Tsp Olive Oil 
• 100g Red Onions 
• 15g Parsley
• 10g Rosemary 

Method

1. To prepare the chicken, place chicken, lemon juice, oil, thyme and rosemary in a large snap-lock bag, seal and shake to coat. Refrigerate for 15mintues, if time permits. 
2. Heat a non-stick frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes and then thinly slice.  
3. For the Herb Pilaf.  Heat oil in a saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 to 4 minutes or until onion has softened. Add rice and stir to coat.  Add stock. 
4. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Using a citrus zester, remove rind from lemon.
5. Add parsley, chives, lemon rind and almonds to rice mixture. Stir to combine. 
6. Option to serve with steamed squash and green beans.