Description
This Greek Chicken and Lemon Rice recipe is a flavorful and satisfying dish that combines tender chicken with zesty lemon rice. Perfect for a quick and delicious weeknight meal!
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Rice:
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- lemon wedges for serving (optional)
Instructions
- Marinate the Chicken: In a bowl, toss the chicken with olive oil, oregano, garlic powder, paprika, salt, and pepper. Let marinate for at least 15 minutes (or up to overnight).
- Cook the Chicken: Heat a large skillet over medium heat. Sear the chicken for 4–5 minutes per side, until browned and cooked through. Remove from the pan and set aside.
- Prepare the Rice: In the same skillet, sauté minced garlic, then stir in the rice and toast. Add chicken broth, lemon juice, and zest. Simmer, then cover and cook for 18–20 minutes until rice is tender.
- Finish the Dish: Return the chicken to the pan, heat through, and garnish with fresh parsley. Serve with lemon wedges if desired.
Notes
- This dish pairs well with a side of tzatziki or Greek salad.
- You can also add a handful of spinach or olives to the rice before serving.
- For added richness, stir in a tablespoon of butter at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
