Serving amount:
  • 2 chicken maryland fillets
  • 1 sultanas pack
  • 1 basmati rice sachet
  • 1 slivered almonds sachet
  • 1 turmeric sachet
  • 1 baby spinach bag
  • 1 capsicum
  • 2 lemons
  • 1 garlic clove
  • 1 red onion
  • 1 parsley bunch*

Pantry staples: Olive oil, salt, sugar 

Allergens: Onion, garlic, nuts (almond)

Specialised equipment: Oven safe frying pan or lined baking tray, sieve 

Chef's note: Starring spinach and rice, spanakorizo is a classic Greek dish that also contains lemon, parsley, onion and spices as well as a healthy dash of extra virgin olive oil. It can be eaten as a side dish, as we have done in this case, or as a main with some Greek fetta. 

* Parsley is to be split across other dishes so please read each recipe carefully. 


1. Make the chicken marinade 

Always read the recipe in full before you begin. Zest the lemon and reserve for later use. Peel and segment the lemon and squeeze the juice from the remaining flesh. Thinly slice half of the red onion. Mince the garlic. Combine the lemon segments, lemon juice, sliced red onion and minced garlic with some olive oil, a pinch sugar and a pinch of salt. Add the chicken, combine well and leave sit to marinate while you prepare the remaining ingredients. 

2. Prepare the remaining ingredients

Preheat the oven to 200C fan forced. Bring a saucepan of water to the boil. Finely dice the remaining onion. Roughly chop 2 teaspoons of the parsley leaves* per person. Thinly slice the spinach and capsicum. 

3. Crisp the chicken skin 

Heat a splash of oil in an oven safe frying pan over medium-high heat. Add the chicken, skin side down, and cook for about 5 minutes or until the skin is golden and crisp. Place a weight over the top, such as a plate or saucepan, to ensure even cooking. Check often so as not to burn the skin. 

4. Finish cooking the chicken 

Flip the chicken over. Pour the marinade, including the onions, over the chicken and place into the oven for 12 minutes or until cooked through. If you are not using an oven safe frying pan, transfer the chicken to a lined baking tray. 

5. Cook the spanakorizo 

Meanwhile, wash the rice in cold water until the water runs clear. Add the rice and turmeric to the boiling water and cook for 8 minutes or until cooked through. Stir often to stop the rice from sticking. Once cooked, strain through a sieve and transfer to a clean bowl. Add the diced onion, lemon zest, sultanas and half of the spinach and stir until well combined. 

6. Toast the almonds 

In a clean dry pan over medium heat, toast the almonds for about 1 minute until they brown. Transfer to a bowl. Combine the almonds with the capsicum and remaining spinach. Season the salad with the pan juices of the cooked chicken. 

7. To serve 

Divide the spanakorizo, capsicum and almond salad and the lemon chicken between serving plates. Sprinkle with the parsley.