Greek Chicken Lemon Rice (Printable Recipe Version)
Tender chicken marinated in lemon, oregano, and garlic. Served over fluffy rice that absorbs all the tangy Mediterranean flavors. Fast and easy to make!
# Ingredients You’ll Need:
01 -
2 tablespoons of olive oil
02 -
3-4 chicken breasts, no bones or skin
03 -
A tablespoon of dried oregano
04 -
Juice squeezed from two lemons
05 -
4 garlic cloves, finely chopped
06 -
A dash of both salt and pepper
07 -
1 cup of basmati or jasmine rice, long-grain
08 -
2 cups of chicken broth, low sodium
# Steps to Make It:
01 -
Rinse your rice in cold water until the water isn’t cloudy anymore. This clears away some starch so your rice cooks fluffy and separate.
02 -
Combine olive oil, lemon juice, minced garlic, dried oregano, a sprinkle of salt, and some ground pepper in a bowl. Coat the chicken evenly in the marinade. Leave it to sit for at least 20 minutes, or longer if you’ve got time!
03 -
Warm a skillet on medium. Add the chicken when it’s hot, cooking on each side for about 6-7 minutes until it turns golden and reaches 165°F inside. Once done, put it aside to rest so it stays juicy.
04 -
As the chicken rests, heat the chicken broth in a pot until it boils. Mix in the rinsed rice, lower the heat, cover with a lid, and let it simmer gently for around 15 minutes, or until the broth’s all absorbed.
05 -
Take a fork and fluff your cooked rice, which should now be soft and slightly lemony from the broth. Slice the chicken into strips and place it over the rice. The juices from the chicken will soak in, making it extra tasty.
# Extra Information:
01 -
Brighten it up with a sprinkle of fresh chopped parsley or dill before serving.
02 -
Mix in veggies like chopped bell peppers or baby spinach while the rice cooks if you want added color and nutrients.
03 -
Pair this dish with a Greek salad or roasted veggies for a complete meal.