Freekeh chicken and asparagus 'risotto'
Skinless chicken breast
500 g, cut into thin strips
1 medium, finely chopped
2 clove(s), crushed
1¼ cup(s), cracked variety, (235g)
Chicken stock cube
2 individual, to make 4 cups (1L) liquid stock
Frozen green peas
1 cup(s), (120g), thawed
1 bunch(es), cut diagonally into 5cm lengths
Baby spinach leaves
4 cup(s), (80g)
½ cup(s), chopped
99% fat-free plain Greek yoghurt
Fresh lemon rind
1 tsp, finely shredded, to serve
2 x 3 second spray(s)
- Lightly spray a large deep non-stick frying pan with oil and heat over a medium-high heat. Cook chicken in 2 batches, for 2-3 minutes each batch, turning occasionally, until golden and cooked through. Transfer to a plate, cover loosely with foil and set aside.
- Lightly spray pan again with oil. Add onion, cook, stirring, for 2-3 minutes until lightly golden. Add garlic and freekeh, cook, stirring, a further 1 minute.
- Stir in 1½ cups (375ml) stock. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until stock is absorbed. Repeat step with another 1½ cups (375ml).
- Stir in peas, asparagus and remaining stock. Simmer, stirring occasionally, for a further 5 minutes or until stock is almost absorbed and vegetables are tender. Return chicken to pan with any juices from plate. Season with salt and pepper. Stir in spinach and basil. Remove from heat, stand covered for 5 minutes. Divide freekeh among 4 serving bowls, top with a dollop of yoghurt, sprinkle with lemon rind and season with freshly ground pepper.