Greek Chicken and Lemon Rice

 OMG, we ate wayyyyy too much of this! It was just too good to stop. This recipe is a KEEPER!"



Greek Chicken and Lemon Rice

Ingredients:


For the Chicken Marinade:

1 1/2 pounds boneless, skinless chicken thighs or breasts

1/4 cup olive oil

3 tablespoons lemon juice

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Lemon Rice:

1 cup long-grain rice

2 cups chicken broth

2 tablespoons lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped fresh parsley (optional, for garnish)

Instructions:


Marinate the Chicken:

Combine the marinade ingredients:

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.


Marinate the chicken:

Add the chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.


Cook the Chicken:

Sear the chicken:

Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then cook the marinated chicken for 4–5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove and set aside.

Make the Lemon Rice:

Sauté the rice:

In the same skillet, add a touch of olive oil if needed. Stir in the rice and cook for 1–2 minutes until slightly toasted.


Add broth and seasoning:

Pour in the chicken broth, lemon juice, lemon zest, salt, and pepper. Stir well and bring to a boil.


Simmer:

Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.


Assemble and Serve:

Combine:

Place the cooked chicken on top of the rice and cover the skillet. Let it sit off the heat for 5 minutes to allow the flavors to meld.


Garnish:

Sprinkle with fresh parsley before serving.


This bright and flavorful dish combines tender Greek-style chicken with zesty lemon rice for a comforting and fresh meal!

0 Comments