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!