Greek Chicken Lemon Rice (Print Version)
Succulent chicken soaked in lemon, garlic, and oregano paired with tender rice that absorbs all the Mediterranean flavors. Quick and ready to eat in just 50 minutes!
# Ingredients:
01 -
2 tablespoons olive oil
02 -
3-4 chicken breasts without skin or bones
03 -
1 cup of long-grain rice like jasmine or basmati
04 -
4 garlic cloves, finely chopped
05 -
A tablespoon of dried oregano
06 -
Juice squeezed from two lemons
07 -
A pinch of salt with some black pepper for seasoning
08 -
2 cups of chicken broth, low in salt
# Steps:
01 -
Wash the rice in cold water until it’s clear. This gets rid of the starch that would make the rice sticky. It’ll cook up light and fluffy!
02 -
Combine olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Toss the chicken in, coating it evenly. Let it soak for at least 20 minutes or longer if you can.
03 -
Use medium heat to warm up a skillet, then cook the marinated chicken for about 6-7 minutes per side. You’re aiming for a golden crust on the outside and an internal temp of 165°F. Rest the cooked chicken on a plate to keep it juicy.
04 -
With the chicken resting, start on the rice. Boil the chicken broth in a pot, stir in the washed rice, and lower the heat. Cover up with a tight lid, then simmer for roughly 15 minutes until everything’s absorbed.
05 -
Use a fork to break up the steamed rice so it’s soft and fluffy. Slice the cooked chicken into pieces and lay it over the rice. The juices from the chicken will soak into the rice, packing even more flavor.
# Helpful Notes:
01 -
To add freshness, top it with finely chopped dill or parsley just before serving.
02 -
Toss some vegetables, like bell peppers or spinach, into the rice while it cooks for more flavor and a pop of color.
03 -
Serve this with a side of roasted veggies or a Greek salad for an incredible match.