Zesty lemon chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups chicken broth (go for low-sodium if you can)
02 -
1 tablespoon oregano, dried
03 -
About 3-4 chicken breasts, boneless and skinless
04 -
A dash of salt and pepper, to your liking
05 -
2 squeezes worth of juice from fresh lemons
06 -
4 cloves of garlic, finely chopped or crushed
07 -
2 tablespoons of olive oil
08 -
1 cup jasmine or basmati rice
# Instructions:
01 -
First thing, give your rice a wash under the tap with cold water. Keep rinsing until the water looks clear. This little step keeps your rice from being sticky and makes it soft and fluffy.
02 -
Mix together olive oil, oregano, crushed garlic, fresh lemon juice, and your salt and pepper in a bowl. Toss the chicken in, making sure it gets coated in all that goodness. Let it soak for 20 minutes minimum—or longer if you’ve got the time!
03 -
Pop a skillet onto medium heat. Once it’s warm, lay down your marinated chicken and let it cook on each side for 6-7 minutes. Keep going until it’s golden-brown outside and cooked through to 165°F inside. Then rest the chicken on a plate to keep it juicy.
04 -
While the chicken is resting, heat your chicken broth in a pot. Toss in the washed rice, stir, cover, and lower the heat to keep it gently simmering. Leave it for about 15 minutes till the liquid soaks in.
05 -
Fluff your steamy rice with a fork till it’s light. Slice the rested chicken into strips and serve it right on top of the warm rice, letting the juices mix into the dish for extra flavor.
# Notes:
01 -
Brighten it up by sprinkling freshly chopped parsley or dill just before eating.
02 -
Throw in some spinach or colorful bell peppers with the rice for extra veggies.
03 -
Pair with a simple side like a Greek salad or roasted veggies for a complete meal.