Lemon Chicken and Rice
A delightful dish featuring tender chicken marinated in a zesty lemon-garlic blend, complemented by perfectly cooked rice infused with savory aromatics. Perfect for weeknight dinners or special gatherings.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) Try using organic or free-range chicken for better flavor.
- 1/4 cup olive oil
- 3 tablespoons lemon juice (freshly squeezed) Fresh lemon juice is preferred for flavor.
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
For the Rice
- 1 cup long-grain white rice Use a 2:1 water-to-rice ratio for fluffy rice.
- 2 cups chicken broth Using gluten-free broth if required.
- 1 medium onion, finely chopped
- 1 cup frozen peas (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
Marinate the Chicken
- In a medium-sized bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Allow the chicken to marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Sear the Chicken
- Heat a large skillet or pot over medium-high heat. Add the marinated chicken breasts to the skillet and sear them for about 5-7 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Sauté the Aromatics
- In the same skillet, add a bit more olive oil if needed. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Cook the Rice
- Stir in the rice, ensuring it gets coated in the onion and remaining oil. Allow it to toast for about 2 minutes, stirring frequently.
Add Broth and Chicken
- Pour in the chicken broth, bringing the mixture to a boil. Once boiling, lay the seared chicken breasts on top of the rice. Cover the skillet with a lid, reduce the heat to low, and let it simmer for 18-20 minutes or until the rice is tender.
Add Peas (Optional)
- If using frozen peas, add them to the skillet during the last 5 minutes of cooking. Stir lightly to mix them into the rice.
Fluff and Serve
- After 20 minutes, remove the skillet from the heat and let it sit covered for an additional 5 minutes. Remove the lid, fluff the rice with a fork, and garnish with fresh parsley or cilantro if desired.
Notes
This recipe can be made vegetarian by substituting chicken with firm tofu and using vegetable broth. For a healthier grain option, opt for brown rice, farro, or quinoa, adjusting cooking times and liquid ratios as needed.