Greek Chicken and Lemon Rice
A quick and flavorful one-pot dish featuring juicy chicken thighs and tangy lemon-infused rice, perfect for the whole family.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Juicy and flavorful, can substitute with chicken breasts.
- 2 cups chicken broth Can substitute with vegetable broth or water.
- 1 cup long-grain rice Long-grain rice works best, can use jasmine or basmati.
- 1 pieces lemon Juice and zested.
- 3 cloves garlic (minced) Enhances flavor.
- 1 pieces onion (chopped) Adds sweetness and flavor.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper For seasoning.
- to garnish Fresh parsley Adds color and freshness.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion turns translucent, about 3-4 minutes.
- Season chicken thighs with salt and pepper, then add them to the pot, cooking until browned on all sides, about 5-7 minutes.
- Stir in the rice, lemon juice, and zest.
- Pour in 2 cups of chicken broth and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is tender and chicken is cooked through.
- Fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
For added flavor, serve with a light Greek salad. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 42gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 1gSugar: 1g
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