COOK TIME: 15 minutes
I started my recipe based on this one from allrecipes.com. Simple enough, it involves only butter, freshly squeezed lemon juice, ground black pepper, and a chicken breast.
I didn’t follow the recipe exactly. Mainly, I used it as a guideline for what to buy and add to the pan.
Start by cooking the rice. I won’t recommend an amount, if you want a full serving, use the recommendation on the side of the pack. I only wanted a light meal, so I just put a little bit in the pot, covered it, and let it simmer for 15 minutes.
Next, I heated the frying pan (for the chicken) on high. Once hot, I added a spoonful of butter, melted it, and then added the chicken. After the chicken was whitened on one side, I then added lemon juice and pepper as I saw fit OR any time I wanted to watch the pan sizzle satisfactorily. Make sure to stir and flip the chicken so it cooks evenly. I cooked this for about 10 minutes on its own. For best discretion, use the instructions on the packaging.
The recipe for the chicken doesn’t recommend a side dish so I used what I had: half a tin of sweet corn. Add this to the pan of chicken when the chicken is already cooked. The sweetcorn is already ready to eat and just needs to be warmed up a bit. I cooked them together in the lemon-pepper juice for about 3 minutes and then took the pan off to sit until the rice was done.
When it’s all done, drain and then pour the rice into the chicken pan and stir on a low heat for about 30 seconds and… orders up! Time to eat.
Overall, this was a delicious meal. Simple and cheap. And for one! Hope you all enjoy this as much as I did. Which brings me to…
Being the student I am, I substituted fresh lemon juice of the recipe for some from a bottle, which cost 55p. Most people own this already, I’m just not much of a chef.