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Greek Chicken and Lemon Rice

A delightful recipe that combines tender chicken with lemon, garlic, and herbs, served on a bed of fragrant rice. Perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
For the Rice
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 2 medium lemons (juiced and zested)
  • 3 cloves garlic (minced)
  • 1/4 cup fresh parsley (chopped for garnish)

Method
 

Preparation
  1. Season the chicken breasts with salt, pepper, and dried oregano.
  2. In a large, deep skillet, heat olive oil over medium-high heat.
Cooking Chicken
  1. Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side until browned and cooked through.
  2. Remove the chicken from the skillet and set aside.
Cooking Rice
  1. In the same skillet, add the minced garlic and stir for about a minute until fragrant.
  2. Pour in the rice and toast lightly for a minute.
  3. Add the chicken broth, lemon juice, and zest, stirring together.
  4. Nestle the cooked chicken back into the skillet, cover, and reduce heat to low.
  5. Simmer for about 20 minutes until the rice is tender.
Serving
  1. Remove the lid, fluff the rice with a fork, and sprinkle fresh parsley on top before serving.

Notes

Do not overcrowd the skillet; cook chicken in batches if needed. Leftovers can be stored in airtight containers in the fridge for up to three days. Consider adding spinach or feta for an extra twist.