Oh my goodness, let me tell you about my absolute favorite dish: Greek chicken and lemon rice! This meal is a delightful explosion of flavors, combining the zesty brightness of fresh lemons with tender, marinated chicken that’s infused with garlic and herbs. It takes me back to those warm summer evenings spent with family around the table, sharing stories and laughter. I remember the first time I made this dish; the aroma wafting through my kitchen was enough to make everyone eager for dinner. Trust me, once you try this, you’ll be hooked on its Mediterranean goodness!
Ingredients for Greek Chicken and Lemon Rice
- 4 boneless, skinless chicken breasts
- 2 large lemons, juiced (about 1/2 cup of juice)
- 4 cloves garlic, minced (fresh is best for that punch of flavor!)
- 2 tablespoons olive oil (extra virgin for a rich taste)
- 1 teaspoon dried oregano (or more if you love that herbaceous kick!)
- 1 teaspoon salt (adjust to your taste)
- 1/2 teaspoon black pepper (freshly cracked is always better)
- 2 cups chicken broth (homemade or low-sodium works great)
- 1 cup long-grain rice (I prefer basmati for its lovely texture)
- 2 tablespoons fresh parsley, chopped (for garnish and a pop of color)
How to Prepare Greek Chicken and Lemon Rice
Now, let’s dive into the magic of cooking this delightful Greek chicken and lemon rice! It’s easier than you might think, and the flavors will blow you away.
Marinating the Chicken
First, you’ll want to marinate the chicken. In a bowl, mix the lemon juice, minced garlic, olive oil, oregano, salt, and pepper. Add the chicken breasts, making sure they’re well-coated in the marinade. Cover and let it sit in the fridge for at least 30 minutes—this is where the magic happens! The longer you let it marinate, the more flavorful your chicken will be, so if you have time, go for an hour or even overnight!
Cooking the Chicken
Once your chicken is marinated, heat a skillet over medium heat. Add the chicken breasts to the hot skillet and cook for about 6 to 7 minutes on each side, until they’re golden brown and cooked through (the internal temperature should reach 165°F). If you find the chicken getting too dark, reduce the heat a bit. I love to peek at the lovely golden crust that forms on the outside—yum!
Preparing the Lemon Rice
While the chicken is cooking, let’s get that lemon rice going! In a separate pot, bring the chicken broth to a boil. Once boiling, add the long-grain rice and reduce the heat to low. Cover it and let it simmer for about 15 minutes until the rice is tender and has absorbed all that delicious broth. After it’s done, fluff the rice with a fork and stir in some lemon zest and chopped parsley for that fresh, zesty kick.
Serving Suggestions
To serve, place a generous scoop of lemon rice on each plate, then top it with a beautiful piece of chicken. Drizzle any leftover marinade from the skillet over the chicken for extra flavor. Don’t forget to sprinkle a bit more fresh parsley on top for that pop of color! Trust me, your dinner guests will be impressed!
Tips for Success
Alright, here are my top tips to make your Greek chicken and lemon rice absolutely perfect! First, don’t skimp on the marinating time—if you can, let the chicken soak up those flavors for a few hours or even overnight. For an extra layer of flavor, try adding a pinch of crushed red pepper flakes to the marinade if you like a little heat. If you don’t have chicken broth, you can use vegetable broth or even water, but broth is definitely best for richness. And remember, fresh herbs make a huge difference, so if you can get your hands on fresh parsley, go for it!
Nutritional Information
Here’s a quick glance at the estimated nutritional information for one serving of this delightful Greek chicken and lemon rice: about 450 calories, 10g of fat, 30g of protein, and 60g of carbohydrates. Remember, these values are estimates and can vary based on specific ingredients used, but they’re a great guideline to keep in mind!
FAQ Section
Can I use boneless thighs instead of chicken breasts? Absolutely! Boneless thighs will add extra juiciness and flavor to your Greek chicken and lemon rice. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What can I substitute for lemon juice? If you’re out of lemons, lime juice works nicely as a substitute. It’ll give you that same zesty flavor, just with a different twist!
Can I make this dish ahead of time? Yes! You can marinate the chicken the night before and keep it in the fridge. Just cook it fresh when you’re ready to eat for the best flavor!
Is this recipe gluten-free? Yes, as long as you use gluten-free chicken broth and ensure your rice is gluten-free, this Greek chicken and lemon rice can fit into a gluten-free diet.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 50 minutes!
- Easy cooking method that anyone can master
- Bold and zesty flavors that transport you to the Mediterranean
- Healthy, packed with protein, and perfect for a balanced meal
- Leftovers make for delicious lunches or easy wraps
- Versatile enough for weeknight dinners or special occasions
Storage & Reheating Instructions
To store your leftover Greek chicken and lemon rice, simply place it in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat the chicken in a skillet over medium heat, adding a splash of chicken broth to keep it moist. For the rice, you can microwave it with a bit of water or broth to revive its fluffiness. Enjoy those delicious flavors all over again!
Print
Greek Chicken and Lemon Rice: 5 Flavorful Reasons to Try
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Mediterranean
Description
A flavorful dish featuring marinated chicken served with lemon-infused rice.
Ingredients
- 4 chicken breasts
- 2 lemons, juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 tablespoons parsley, chopped
Instructions
- Marinate chicken in lemon juice, garlic, olive oil, oregano, salt, and pepper for at least 30 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for 6-7 minutes on each side until cooked through.
- In a separate pot, bring chicken broth to a boil.
- Add rice to the boiling broth, reduce heat, and cover. Cook for 15 minutes until rice is tender.
- Fluff rice with a fork, then stir in lemon zest and parsley.
- Serve chicken over the lemon rice.
Notes
- Adjust seasoning to taste.
- Use fresh herbs for better flavor.
- Leftover chicken can be used in salads or wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: greek chicken and lemon rice