Zesty lemon chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups chicken broth (low-sodium)
02 -
1 cup long-grain rice (jasmine or basmati)
03 -
3-4 chicken breasts (boneless, skinless)
04 -
4 minced garlic cloves
05 -
A dash of salt and pepper
06 -
2 tablespoons of olive oil
07 -
1 tablespoon oregano (dried)
08 -
Juice from 2 lemons
# Instructions:
01 -
Wash your rice under cold running water until the water looks clear. This helps your rice cook up fluffy without being sticky.
02 -
In a mixing bowl, combine lemon juice, olive oil, minced garlic, dried oregano, and a sprinkle of salt and pepper. Toss the chicken breasts into the mix and let them soak for 20 minutes, or longer if you can wait!
03 -
Grab a skillet and heat it up over medium. Put the marinated chicken in and cook for 6-7 minutes per side until golden and fully cooked (165°F inside). Once done, move them to a plate and let them rest to hold the juices.
04 -
As your chicken rests, start on the rice. Boil chicken broth in a pot, add in your rinsed rice, lower the heat, and cover. Let it cook gently for about 15 minutes or until the liquid's all soaked up.
05 -
Fluff your cooked rice with a fork. Cut the chicken into slices and layer them over the warm rice. The juices from the meat will blend with the rice for a pop of flavor—it's perfect!
# Notes:
01 -
Add freshness by sprinkling chopped herbs like parsley or dill before serving.
02 -
Want more nutrition? Stir in veggies like spinach or chopped peppers while cooking the rice.
03 -
This goes great with a simple Greek salad or roasted veggies on the side.