This Australian-style skillet cooks chicken and rice with lemon myrtle for a fresh juicy main.
12 min prep 18 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice, cut the chicken into bite-size pieces, and prepare the lemon myrtle leaves.
Saute the chicken for 6 minutes in the lemon myrtle pan.
Add the rice to the lemon myrtle pan and turn it in the chicken fat for 2 minutes.
Add hot water, salt, and lemon myrtle.
Cook the pan covered for 12 minutes, keeping the heat low so the rice does not catch on the bottom.
Rest for 8 minutes and remove the lemon myrtle leaves before serving.
💡 Tip: Adding the lemon myrtle at the final stage keeps the citrus aroma vivid.
🍽️ Serving suggestion: Serve the pan hot, finish with a lemon slice, and add greens on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~306
kcal calories
24
g protein
24
g carbs
12
g fat
0.1g
Sugar
1g
Fiber
647.4mg
Sodium
0.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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