Greek Chicken Lemon Rice (Print Format)
Tender chicken marinated in lemon, oregano, and garlic served on rice. The rice absorbs all those zesty flavors. You’ll have it ready in under 60 minutes!
# Ingredients:
01 -
2 tablespoons of olive oil
02 -
3 to 4 chicken breasts, boneless and skinless
03 -
4 cloves of garlic, finely chopped
04 -
Juice squeezed from 2 lemons
05 -
A tablespoon of dried oregano
06 -
1 cup of long-grain rice, like jasmine or basmati
07 -
2 cups of chicken broth that's low in sodium
08 -
A dash of salt and pepper for seasoning
# Steps:
01 -
Rinse your rice under cool running water until you notice the water isn’t cloudy anymore. This step clears out extra starch, leaving you with fluffy, non-sticky rice.
02 -
In a mixing bowl, stir together olive oil, chopped garlic, lemon juice, dried oregano, and a sprinkle of salt and pepper. Place your chicken in this flavorful mix, making sure it’s thoroughly coated. Let it sit for at least 20 minutes—or longer if you can swing it.
03 -
Warm a skillet over medium heat. Toss in the marinated chicken and cook for about 6-7 minutes per side. You’re looking for a nice golden crust and an internal temp of 165°F. Let the cooked chicken rest on a plate so it stays juicy.
04 -
While the chicken rests, heat your broth until it’s boiling, then mix in the washed rice. Lower the heat, cover the pot with a snug lid, and let it gently cook for around 15 minutes until the liquid’s all soaked up.
05 -
Use a fork to fluff up your cooked rice—it should be tender and a bit zesty thanks to the broth. Slice your rested chicken and lay it on top of the warm rice. Let the juices from the chicken mix into the rice for extra yumminess.
# Tips:
01 -
For a pop of freshness, sprinkle chopped herbs like parsley or dill before serving.
02 -
Want more texture and color? Stir in some veggies like chopped bell peppers or spinach while the rice is cooking.
03 -
This goes great with roasted veggies or a light Greek-style salad on the side.