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–+ servings
Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice: A Flavorful Dinner Escape

This Greek Chicken and Lemon Rice brings vibrant Mediterranean flavors to your table, perfect for a quick and easy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts or Thighs Ensure tenderness
  • 1/4 cup Lemon Juice Fresh lemon juice preferred
  • 2 tablespoons Olive Oil Extra virgin olive oil
  • 3 cloves Garlic Minced, can use garlic powder
  • 2 teaspoons Oregano Fresh or dried
  • 1 teaspoon Thyme Fresh or dried
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
For the Rice
  • 1 cup White Rice Consider brown rice or quinoa
  • 1 tablespoon Lemon Zest Enhances freshness

Equipment

  • skillet
  • Pot
  • bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Combine chicken, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Marinate for at least 15 minutes.
  2. Cook the Chicken: Heat skillet, add olive oil, then chicken. Cook for 7-10 minutes on each side, until golden brown and 165°F internally.
  3. Prepare the Rice: Boil 2 cups water, add rice and salt. Cover and simmer for 15 minutes until tender, then fluff the rice.
  4. Add Lemon Zest: Mix lemon zest into cooked rice to incorporate flavor.
  5. Serve Together: Slice chicken and serve over rice, garnish with herbs or lemon wedges if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Marinate chicken overnight for best flavor. Use fresh ingredients for optimal taste. Always check the chicken's internal temperature for juiciness.

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