Description
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Lemon Rice:
1 cup basmati or jasmine rice
2 cups chicken broth
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
For Garnish:
1/4 cup crumbled feta cheese
1/4 cup diced cucumber
Lemon wedges, for serving
Directions:
In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Coat the chicken with the marinade and let it sit for at least 20
minutes.
Heat a grill pan or skillet over medium heat. Cook the chicken for 5-6 minutes per side until fully cooked. Let rest before slicing.
In a saucepan, heat olive oil over medium heat. Add rice and stir for 1-2 minutes.
Pour in chicken broth, lemon juice, lemon zest, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender.
Fluff the rice with a fork and stir in chopped parsley.
Serve sliced chicken over lemon rice. Garnish with feta, cucumber, and lemon wedges. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
1. Marinate the Chicken: In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
2. Cook the Chicken: Heat a grill pan or skillet over medium heat. Add the marinated chicken and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate, tent with foil, and let rest for 5 minutes before slicing.
3. Prepare the Lemon Rice: While the chicken rests, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1 cup of rice and toast for 1-2 minutes, stirring constantly. Pour in 2 cups of chicken broth, 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or as per rice package instructions). Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in 1/4 cup chopped parsley.
4. Assemble and Serve: Slice the rested chicken against the grain. Divide the lemon rice among plates, top with sliced chicken, and garnish with crumbled feta, diced cucumber, and a lemon wedge.
Serving Suggestions
This dish is wonderfully versatile. For a complete Mediterranean meal, serve it with a simple side salad of mixed greens, tomatoes, red onion, and a light vinaigrette. Warm pita bread or grilled vegetables like zucchini and bell peppers also make excellent accompaniments. For a creamier element, add a dollop of tzatziki or garlic yogurt sauce on the side.
How-to Summary
Create a zesty marinade for chicken breasts and let them soak for 20+ minutes. Cook the chicken on a grill pan until done. Simultaneously, prepare lemon-infused rice by toasting it briefly, then simmering in chicken broth with lemon juice and zest. Fluff the finished rice with fresh parsley. Slice the chicken, serve it over the rice, and garnish with feta, cucumber, and lemon.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs will work well and may stay juicier. Adjust cooking time as needed, as thighs can take slightly longer to cook through.
What can I substitute for fresh lemon juice? Fresh juice is highly recommended for the best flavor. In a pinch, bottled lemon juice can be used, but reduce the quantity slightly as it can be more potent and less bright.
How do I store and reheat leftovers? Store components separately in airtight containers in the fridge for up to 3 days. Reheat the rice with a splash of water or broth in the microwave to prevent dryness. Reheat chicken gently to avoid overcooking.
Can I make this dish ahead of time? Yes. You can marinate the chicken overnight and cook the rice a few hours ahead. Gently reheat the rice before serving and assemble with the freshly cooked or reheated chicken.
Is there a way to make this recipe in one pan? For a simplified version, cook the chicken first, then set it aside. In the same pan, add a bit more oil and toast the rice. Deglaze the pan with the broth, scraping up any browned bits, then proceed with the rice recipe as directed.
Common Mistakes to Avoid
- Skipping the Rice Toast: Toasting the rice in oil before adding liquid is crucial for developing a nutty flavor and preventing a gummy texture.
- Overcooking the Chicken: Chicken breasts cook quickly and dry out if overdone. Use a meat thermometer to ensure they reach 165°F (74°C) precisely.
- Cutting Chicken Immediately: Letting the chicken rest for 5 minutes after cooking allows the juices to redistribute, ensuring a moist result.
- Using Dried Parsley: Fresh parsley is essential for a bright, fresh finish in the rice. Dried parsley will not provide the same effect.
Conclusion
This Lemon Herb Chicken with Lemon Rice is a vibrant, flavor-packed meal that proves gourmet taste can be achieved in under 30 minutes. The harmony of zesty lemon, aromatic herbs, and creamy feta creates a satisfying dish perfect for a quick weeknight dinner or for impressing guests. By following the detailed steps and avoiding common pitfalls, you’ll master a reliable recipe that is sure to become a regular in your culinary rotation.
