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Minty chicken pilaf

Minty chicken pilaf


Light, fresh and full of herby flavour

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2060kj 488kcal
  • Fat
    Low 9%
  • Saturates
    Low 7%
  • Sugar
    Low 9%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 56g


  • 1/2 tbsp Co-op olive oil
  • 1 onion, sliced
  • 2 Co-op British chicken breasts
  • 1 clove garlic, finely chopped
  • 100g Co-op basmati rice
  • 250ml chicken stock, made with 1/4 stock cube
  • 100g frozen broad beans
  • 100g frozen peas
  • 4 sprigs fresh mint, chopped, or 1 pinch dried
  • 1/2 x 25g pack fresh flat leaf parsley, chopped, or 1 tsp dried
  • Freshly ground black pepper
  • 1 lemon, zested and cut into wedges


  1. Heat the oil in a deep frying pan and cook the onion for 5 mins
  2. Add the chicken breast, sliced, and cook for 5 more mins, until just golden
  3. Stir through the garlic and rice and cook for 1-2 mins before pouring in the stock
  4. Bring to the boil, cover, then turn down to a simmer and cook for 12 mins
  5. Remove from the heat and rest for 5 mins
  6. Meanwhile, cook the broad beans and peas in boiling water for 3 mins
  7. Drain, then stir into the cooked rice and chicken along with the herbs
  8. Season with black pepper and a little lemon zest, and serve with lemon wedges on the side

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