Main Meals

Lemon-grilled chicken with olive rice

10 minutes
20 minutes
Wine/Spirit Pairing
Winters Drift Chardonnay

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  • 3 seedless lemons
  • 800 g free-range chicken breasts (skin on)
  • Sea salt and freshly ground black pepper, to taste
  • 4 T olive oil
  • Baby spinach leaves, for serving
  • For the olive-rice, mix:
  • 2 cups cooked basmati rice
  • 1 x 95 g Woolworths olive duo punnet

1. Pour boiling water over the lemons, then drain. Thinly slice 1 lemon. Lift the skin of the chicken and season. Place the sliced lemon under the chicken skin, then place on a baking tray.

2. Squeeze the remaining lemons and pour the juice over the chicken. Drizzle over the olive oil and tuck any remaining lemon slices under the chicken and grill – skin side down – for 10 minutes.

3. Turn the chicken and grill for a further 10 minutes.

4. Serve with the olive rice and baby spinach.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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