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Greek Chicken Lemon Rice

A delightful one-pan meal featuring tender chicken fillets cooked with zesty lemon and garlic-infused rice, perfect for a quick and easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken fillets Tender and juicy
  • 2 cups chicken broth Can be substituted with vegetable broth for a vegan option
  • 1 cup uncooked rice White rice is preferred
  • 2 pieces lemons (juiced) Freshly squeezed for best flavor
  • 3 cloves garlic (minced) Adds depth of flavor
  • 1 teaspoon oregano Dried or fresh
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tablespoons olive oil For cooking
  • optional Fresh parsley (for garnish) Adds freshness to the dish

Method
 

Preparation
  1. Heat olive oil in a pan over medium heat.
  2. Season chicken with salt, pepper, and oregano.
  3. Cook chicken until browned on both sides, about 6-7 minutes per side.
  4. Remove chicken and set aside.
  5. Add garlic and sauté for 1 minute.
  6. Stir in rice and cook for 2 minutes.
Cooking
  1. Add chicken broth and lemon juice, then bring to a boil.
  2. Return chicken to the pan, cover, and reduce heat.
  3. Simmer for 20 minutes or until rice is cooked and chicken is done.
Serving
  1. Garnish with fresh parsley before serving.

Notes

This dish can be stored in the fridge for 3-4 days or frozen for up to 2-3 months. Toasting the rice adds a nutty flavor. Enhance the dish with veggies like spinach or bell peppers. Use red pepper flakes for extra spice, and add lemon zest for an additional burst of flavor.