Delicious Greek Chicken Lemon Rice (Print Version)
# Ingredients:
→ Chicken
01 -
3–4 boneless, skinless chicken breasts
02 -
4 cloves garlic, minced
03 -
2 large lemons, juiced and zested
04 -
1/4 cup extra virgin olive oil
05 -
2 teaspoons dried oregano
06 -
1 teaspoon salt (or to taste)
07 -
1/2 teaspoon black pepper
08 -
Fresh thyme (optional, for garnish)
09 -
Lemon slices (for garnish)
→ Rice
10 -
2 cups low-sodium chicken broth
11 -
1 cup long-grain rice (Jasmine or Basmati), rinsed
12 -
1 tablespoon olive oil
13 -
1 small onion, finely chopped
14 -
Zest of 1 lemon
15 -
Salt to taste
16 -
Cherry tomatoes (optional, roasted or sautéed for serving)
17 -
Fresh parsley or thyme, chopped (for garnish)
# Instructions:
01 -
In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Add the chicken breasts to a resealable bag or shallow dish and pour the marinade over. Seal and refrigerate for at least 30 minutes (or up to 1 hour).
02 -
Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook until golden brown and fully cooked, about 6–7 minutes per side. Set aside to rest before slicing.
03 -
In a medium pot, heat 1 tablespoon olive oil over medium heat. Add chopped onions and sauté until translucent, about 3–4 minutes. Stir in the rinsed rice and toast it for 1–2 minutes.
04 -
Pour in the chicken broth and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and the liquid is absorbed.
05 -
Fluff the rice with a fork. Plate the rice and top with grilled chicken slices. Garnish with lemon slices, fresh herbs (thyme or parsley), and roasted cherry tomatoes if using.
# Notes:
01 -
Ensure the rice is rinsed before cooking to remove excess starch and achieve a light texture.