Spring Chicken With Leeks And Peas Recipe

Name: Spring Chicken With Leeks And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 1 cup white rice; 1 lemon, zest of; 1 lemon, juice of; 3 tablespoons extra virgin olive oil; 1 tablespoon unsalted butter, cut into small pieces; 1 1/2 - 2 lbs chicken breast tenders, cut into large bite-size pieces; 2 medium leeks, trimmed of tough tops and roots; 1/2 cup dry white wine; 1 (10 ounce) box frozen tender green peas; salt; fresh ground black pepper; 2 tablespoons finely chopped fresh flat leaf parsley

Servings: persons

2 cups chicken broth
1 cup white rice
1 lemon, zest of
1 lemon, juice of
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter, cut into small pieces
1 1/2 - 2 lbs chicken breast tenders, cut into large bite-size pieces
2 medium leeks, trimmed of tough tops and roots
1/2 cup dry white wine
1 (10 ounce) box frozen tender green peas
salt
fresh ground black pepper
2 tablespoons finely chopped fresh flat leaf parsley

1
Bring chicken broth to a boil in a saucepan; stir in rice, lemon zest, and 1 tablespoon olive oil; return to a boil, then decrease heat to a simmer and cover pan; cook 17-18 minutes, until tender.
2
Heat a big nonstick skillet over med-high heat; add in 2 tablespoons olive oil and the butter.
3
When the butter melts into the oil; add the chicken to the pan; saute until lightly golden on both sides, 4 minutes.
4
Cut leeks in half lengthwise, then slice into 1/2-inch half-moons.
5
Place leeks in a colander and wash under cold running water, separating the layers and releasing all the grit; drain leeks well and add them to the chicken.
6
Cook the leeks with the chicken until they wilt down, 3 minutes or so.
7
Add white wine to the pan and scrape up any pan drippings.
8
Add in the peas and heat through, another minute or two; turn off the heat and season with salt and pepper.
9
Drizzle the lemon juice over the chicken and leeks.
10
Fluff the rice with a fork; add parsley to rice and toss to combine.
11
Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice (recommend using an ice cream scoop to serve the rice).

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups chicken broth, 1 cup white rice, 1 lemon, zest of, 1 lemon, juice of, and more.

Yes, Spring Chicken With Leeks And Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Chicken With Leeks And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions