Then you might want to try this recipe.
I know that when I started to lose weight I tended to rely on the same meals/recipes all the time until it dawned on me that I could still eat healthily and lose weight while cooking something different.
This recipe is a great family meal and if you haven’t got everything to hand then you can use dried thyme and omit the pomegranate. Equally if you are vegetarian you can use Quorn and vegetable stock but this will reduce the calories by about 100 a portion.
LEMON BAKED CHICKEN AND SAFFRON RICE
Serves 4 400 calories per serving
20 prep + 10 minutes resting 30 minutes cooking
4 x 150g chicken breasts
I onion chopped
2 cloves garlic sliced
75 ml dry white wine
650ml chicken stock
Zest & juice of a lemon
Pinch of saffron
Sprig of thyme
1 bay leaf
2 tbsp flat leaf parsley
Seeds of a pomegranate
Salt and black pepper
240g dried basmati rice
Olive oil to spray pan
Preheat the oven to Gas Mark 4/180º/160ºfan
Soak the pinch of saffron in 2 tablespoons of boiling water
Heat a large pan and spray with some olive oil and add the chicken breasts to brown I prefer to cut the breasts into pieces. Once brown which should only take a few minutes add the onion and garlic and cook for another 5 minutes keep stirring. Add the chopped mushrooms.
Add the wine, stock, lemon zest, juice, saffron and soaking water, thyme and bay leaf and bring to the boil. Transfer to a casserole dish, cover and bake for 20 minutes. Remove from the oven and add the rice. Replace the lid then return to the oven to bake for 10 minutes then take out of the oven and leaving the lid on stand for 10 minutes.
Stir and serve decorated with the parsley and pomegranate seeds (you can omit these but they give a great texture) Add a green salad and enjoy.