Description
Delight in this easy Greek lemon chicken, perfectly marinated and served with flavorful rice—a quick weeknight dinner that impresses at any gathering.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 fresh lemons
- 1/4 cup extra virgin olive oil
- 4 garlic cloves
- 1 tablespoon dried oregano
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups chicken broth
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- 1. Marinate the Chicken: Whisk together olive oil, juice from two lemons, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- 2. Prep the Rice: Rinse the rice under cold water until it runs clear to ensure fluffiness.
- 3. Cook the Chicken: Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook until golden brown—about 5-7 minutes on each side.
- 4. Add Rice Mixture: Pour reserved marinade into the skillet with rinsed rice and chicken broth. Stir to combine.
- 5. Simmer: Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for about 15-20 minutes until rice absorbs all liquid.
- 6. Garnish and Serve: Fluff rice with a fork and sprinkle with chopped parsley before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg