Description
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Lemon Rice:
1 cup basmati or jasmine rice
2 cups chicken broth
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
For Garnish:
1/4 cup crumbled feta cheese
1/4 cup diced cucumber
Lemon wedges, for serving
Directions:
In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Coat the chicken with the marinade and let it sit for at least 20
minutes.
Heat a grill pan or skillet over medium heat. Cook the chicken for 5-6 minutes per side until fully cooked. Let rest before slicing.
In a saucepan, heat olive oil over medium heat. Add rice and stir for 1-2 minutes.
Pour in chicken broth, lemon juice, lemon zest, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender.
Fluff the rice with a fork and stir in chopped parsley.
Serve sliced chicken over lemon rice. Garnish with feta, cucumber, and lemon wedges. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 480 per serving Servings: 4 servings
