A light & bright one-pot dish that is bursting with spring freshness! Such a simple and filling complete meal loaded with green veggie goodness, tasty little chicken bites and golden hued basmati, sure to be a hit with the whole family.

INGREDIENTS

• 4 tbsp. olive oil
• 500g chicken breast, cubed
• salt & pepper to taste
• 1 tsp. ground turmeric
• 6 shallot stems, sliced, green & white parts separated
• 300g basmati rice
• 500ml chicken or vegetable stock
• 2 bunches asparagus, cut into 3-4cm pieces
• 1 corn cob, kernels removed
• 250g snow peas, cut into 3-4cm pieces
• juice of half a large lemon

METHOD

1. Place a large deep pan (that has a tight fitting lid) on high heat. Add the olive oil and wait till it is very hot. Add the chicken, making sure it isn’t crowded & is spread in a single layer. Let it cook undisturbed for 3 minutes till edges are starting to turn golden. Sprinkle the ground turmeric over, season with a little salt & pepper then flip the chicken onto the other side. Let it cook for 2 minutes on the second side.
2. Add the white & light-green parts of the spring onions (reserve the dark green parts for garnish) and stir to combine. Add the corn kernels and the rice and sauté for a minute, then add the chicken/vegetable stock. Give everything a very good stir to make sure nothing is stuck to the bottom of the pan.
3. Bring to a simmer, then cover the pan turn the heat to the lowest possible setting and let it cook for 12 minutes.
4. Remove the lid, add the asparagus and snow peas and gently stir into the rice, fluffing it up with a spatula. Cover with the lid again and let it cook for approx. 2-3 minutes.
5. Remove the lid, add the lemon juice and reserved dark-green parts of the spring onions and serve immediately!

Prep time: 10 mins
Cook time: 25 mins
Serves: 6

Recipe created by Matters of the Belly.