Greek Chicken and Lemon Rice
A juicy and zesty Mediterranean dish featuring marinated chicken served over fluffy lemon-infused rice, perfect for busy weeknights or family gatherings.
Ingredients
For the Marinated Chicken
- 4 pieces boneless and skinless chicken breasts
- 1 large lemon (juiced and zested)
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- to taste salt
- to taste pepper
For the Rice
- 1 cup basmati or long-grain rice
- 2 cups chicken broth or water
- to taste salt
- to taste pepper
- for garnish fresh parsley
Instructions
Preparation and Marinating
- In a mixing bowl, combine the juice of one lemon, lemon zest, olive oil, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts to the bowl, coating them well in the marinade. Let them marinate for at least 15 minutes.
- While the chicken is marinating, rinse the rice under cold water until the water runs clear to remove excess starch.
Cooking the Chicken
- In a large skillet over medium heat, add a splash of olive oil. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes per side or until golden brown and reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest.
Cooking the Rice
- In the same skillet, add the rinsed rice and toast it for 2-3 minutes, stirring occasionally. Then add the chicken broth or water along with more salt and pepper to taste. Bring to a boil, lower the heat to a simmer, cover, and cook for about 15 minutes or until the rice has absorbed all the liquid.
Serving
- Once the rice is ready, fluff it with a fork and serve with the sliced chicken on top. Drizzle any leftover juices from the chicken over the dish and garnish with fresh parsley.
Notes
Marinate chicken for up to 2 hours for more flavor. Substitute rice with quinoa or couscous for a different texture. Add red pepper flakes for some heat.