Chicken, Pea and Lemon Rice

Instructions

1. 1

   Use a 1000-watt microwave at full power (100%) throughout. With clean hands and utensils, cut the chicken breast into small bite-sized pieces. Cook the white rice in the microwave according to the package directions, then fluff it.

2. 2

   Put the chicken pieces in a wide, 4-litre microwave-safe casserole. Cover with a microwave-safe vented lid. Microwave for 4 minutes, stir and rotate the casserole half a turn, then microwave for another 3 minutes, until the chicken reaches 165°F/74°C. Add the frozen peas and water. Cover again. Microwave for 3 minutes, stir and rotate the casserole half a turn, then microwave for another 2 minutes. The peas should be hot and tender; if necessary, continue in 1-minute intervals.

3. 3

   Carefully open the lid away from your face. Add the rice, butter, lemon juice, garlic powder, salt and black pepper. Stir thoroughly, breaking up any remaining rice clumps, and replace the vented lid.

4. 4

   Microwave for 4 minutes. Stir thoroughly from the edges to the centre, redistribute the chicken and rotate the casserole half a turn. Microwave for another 4 minutes, stir and rotate again, then microwave for 2 minutes.

5. 5

   Check several places, including the centre and the thickest chicken pieces, with a food thermometer: the entire mixture must reach 165°F/74°C. If needed, cover and microwave in additional 1-minute intervals, stirring, rotating and checking the temperature after each interval.

6. 6

   Leave covered to stand for 3 minutes, then stir and divide between four plates. Allow approximately 45 minutes for microwave cooking and standing, plus any extra intervals needed to reach temperature.