2. Cook the Chicken:
Heat a large skillet over medium heat. Add a drizzle of olive oil if needed.
Cook the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
3. Prepare the Rice:
In the same skillet (to capture the chicken flavors), heat a tablespoon of olive oil over medium heat.
Add the rice and sauté for 1-2 minutes until lightly toasted.
Stir in the chicken broth, oregano, garlic powder, lemon juice, lemon zest, salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
4. Combine and Serve:
Fluff the rice with a fork and serve it on a platter.
Slice the cooked chicken breasts and arrange them on top of the rice.
Garnish with fresh parsley or dill, and serve with lemon wedges for an extra burst of flavor.
Tips:
Add Veggies: Incorporate spinach, cherry tomatoes, or roasted bell peppers into the rice for more color and nutrition.
Use Thighs: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
Make It Creamy: Stir in a tablespoon of butter or cream to the rice before serving for a richer texture.
Enjoy your Greek Chicken and Lemon Rice—a bright and satisfying dish that’s perfect for any occasion! 🍋🍗