30-minute one-pan Greek Chicken with Lemon Rice 🍗🍋
📋 Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 cup long-grain white rice
2 1/4 cups chicken broth
1 lemon, zest and juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup chopped fresh parsley
📝Instructions:
1️⃣ Season chicken breasts with salt and pepper.
2️⃣ Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 4 minutes per side. Remove from skillet and set aside.
3️⃣ In the same skillet, add rice and cook, stirring frequently, until lightly toasted, about 2 minutes.
4️⃣ Stir in chicken broth, lemon zest, lemon juice, oregano, garlic powder, and onion powder. Bring to a boil.
5️⃣ Reduce heat to low, cover, and simmer for 15 minutes.
6️⃣ Return chicken to skillet, nestling it into the rice mixture. Cover and cook for an additional 5 minutes, or until chicken is cooked through and rice is tender.
7️⃣ Sprinkle with chopped parsley before serving.
Notes 💡:
◻️ For added flavor, marinate the chicken in lemon juice, olive oil, and oregano for 30 minutes before cooking. 🍋🌿
◻️ You can substitute brown rice for white rice for a healthier option. 🌾
◻️ Garnish with crumbled feta cheese and Kalamata olives for an authentic Greek touch.
