Description
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1 tsp lemon zest
Salt and black pepper, to taste
For the Lemon Rice:
1 cup long-grain rice
2 cups chicken broth
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp garlic powder
¼ cup fresh parsley, chopped
Directions:
In a small bowl, combine olive oil, dried oregano, garlic powder, lemon zest, salt, and black pepper. Rub this mixture all over the chicken breasts.
Heat a large skillet over medium heat and cook the chicken for 5-6 minutes on each side until cooked through and golden brown. Remove from the skillet and set
aside to rest.
In the same skillet, add 1 tbsp olive oil and cook the rice for 2 minutes, stirring occasionally.
Add the chicken broth, lemon juice, lemon zest, and garlic powder. Bring to a simmer and cook, covered, for 18-20 minutes, until the rice is cooked and the
liquid is absorbed.
Fluff the rice with a fork, then stir in the chopped parsley.
Slice the chicken and serve over the lemon rice. Enjoy!
Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 2 servings
