Zesty lemon chicken meal (Print)
Juicy chicken cooked in lemon, garlic, and oregano flavors, paired with rice that absorbs the rich Mediterranean taste. Done in 60 minutes or less!
# Ingredients:
→ Main Ingredients
01 -
1 cup rice, either jasmine or basmati (long-grain type)
02 -
3 to 4 skinless chicken breasts without bones
03 -
2 lemons, squeezed for their juice
04 -
2 tablespoons of olive oil
05 -
A sprinkle of salt and a dash of pepper, as needed
06 -
4 cloves of garlic, finely chopped
07 -
1 tablespoon dried oregano
08 -
2 cups chicken broth (use low-sodium for balanced flavor)
# Steps:
01 -
Combine chopped garlic, fresh lemon juice, some olive oil, dry oregano, and a bit of salt and pepper in a bowl. Coat the chicken in this blend and let it soak in those zesty flavors for 20 minutes or more if you’ve got extra time.
02 -
Warm up a skillet over medium heat, then cook the chicken breasts on each side for roughly 6–7 minutes. They should turn golden and hit 165°F inside when done. Place them on a plate afterward to let those juices settle in.
03 -
Run cold water over the rice in a sieve or bowl until the rinse water looks clear. This removes starch so the rice ends up fluffy.
04 -
Heat the broth in a pot until it boils, then stir the rinsed rice into it. Cover tightly, drop the heat to low, and let it cook gently for around 15 minutes until all the broth gets absorbed.
05 -
Fluff the cooked rice with a fork. Slice the chicken into strips, then place over the warm rice. Mix everything together on the plate to let that lemony chicken juice infuse the rice with a punch of flavor.
# Notes:
01 -
To brighten the dish, top with some freshly chopped herbs like parsley or dill right before digging in.
02 -
Want more color and nutrients? Toss spinach or diced bell peppers into the rice while it cooks.
03 -
For a complete meal, enjoy this with a Greek-style salad or roasted veggies.