Healthy lemony chicken recipe (25 minutes)

A quick and easy recipe, that's full of protein and perfect for a post-workout meal. 

Chicken breast fillets (1-2 per person)
Rice
Chicken stock
4 Lemons
1 can sweetcorn
1/2 white onion
1/2 red pepper
3 eggs
Olive oil

Begin by setting your oven to 200 degrees C and wrap your put your chicken on a baking tray. Cut one of your lemons in half and squeeze out some of the juice onto the chicken, drizzle on some olive oil and wrap in foil. Put into your oven for about 20 minutes.

While the rice is cooking, half your lemons and squeeze all of the juice out into a bowl. It helps if you get a fork and push it into the flesh to get more of the juice out. Put the stock into a saucepan on a medium heat and add the lemon juice - leave to simmer until it reduces down to a jus.

Finely chop the onion and the pepper. Add both to a frying pan with some olive oil and the sweetcorn. Cook until softened, then add your rice. Stir in your eggs, one by one, until the rice is coated.

Take the chicken out of the oven and check that it is cooked through. Chop into chunks and add to the frying pan with the egg-fried rice mixture. Mix together and pour the jus over the chicken and rice, and serve!

Thanks to Moyan Brenn for the image.