For 4 servings, sauté 1 diced onion, 2 carrots and 2 celery stalks in 1 tbsp olive oil for 6 minutes. Add 900 ml low-sodium chicken stock, 120 g rinsed rice and 300 g boneless chicken breast. Simmer gently for 18–20 minutes, shred the chicken, then return it with the juice of 1 lemon and 2 tbsp chopped parsley. Keep the simmer gentle so the chicken stays tender; add extra stock when reheating because rice absorbs liquid.
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