Greek Chicken and Lemon Rice Recipe

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Savor the vibrant flavors of this Greek Chicken and Lemon Rice recipe, where juicy, marinated chicken meets zesty lemon-infused rice. This Mediterranean-inspired dish is perfect for a weeknight dinner or a special gathering.

Why You’ll Love This Recipe

  • Bursting with flavor – The combination of garlic, lemon, and oregano creates a fresh, aromatic dish.
  • Easy to make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
  • Perfectly balanced – Juicy chicken pairs beautifully with fluffy, citrus-infused rice.
  • Healthy and nutritious – Packed with lean protein and whole grains, this dish fits a balanced diet.

Preparation Phase & Tools to Use

Essential Tools and Equipment

  • Mixing bowl – For preparing the marinade.
  • Resealable bag – To marinate the chicken efficiently.
  • Grill or skillet – For cooking the chicken to perfection.
  • Saucepan with lid – To cook the lemon-infused rice.
  • Wooden spoon – For stirring the rice and ensuring even cooking.
  • Tongs – To handle the chicken easily while cooking.

Preparation Tips

  • Marinate the chicken for at least 30 minutes for deeper flavor.
  • Rinse the rice before cooking to remove excess starch and achieve fluffier grains.
  • Use fresh lemon juice and zest for the best citrusy kick.

Ingredients

Chicken Marinade:

  • 3–4 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 2 large lemons, juiced and zested
  • ¼ cup extra virgin olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste

Lemon Rice:

  • 1 cup long-grain rice (Jasmine or Basmati)
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • Lemon zest from 1 lemon

Step-by-Step Directions

Step 1: Marinate the Chicken

  1. In a bowl, mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
  2. Place the chicken in a resealable bag and pour in the marinade.
  3. Seal the bag and refrigerate for at least 30 minutes (up to 1 hour).

Step 2: Cook the Chicken

  1. Preheat the grill or a skillet over medium-high heat.
  2. Cook chicken for 6–7 minutes per side, until golden brown and cooked through.
  3. Remove from heat and let the chicken rest for a few minutes before serving.

Step 3: Prepare the Lemon Rice

  1. Heat olive oil in a saucepan over medium heat.
  2. Add chopped onions and sauté until translucent (about 3–4 minutes).
  3. Stir in rinsed rice and coat with the oil.
  4. Pour in chicken broth and lemon zest, then bring to a boil.
  5. Reduce heat, cover, and simmer for 15–20 minutes, until the rice is fluffy.
  6. Fluff the rice with a fork before serving.

Step 4: Serve and Enjoy

  1. Plate the lemon rice and place the grilled chicken on top.
  2. Garnish with fresh herbs or lemon slices, if desired.

Serving Suggestions

Pair this Greek Chicken and Lemon Rice with these Mediterranean-inspired sides:

  1. Tzatziki Sauce – A cool and creamy cucumber-yogurt sauce.
  2. Greek Salad – Fresh cucumbers, tomatoes, feta cheese, and olives.
  3. Roasted Vegetables – A mix of zucchini, bell peppers, and eggplant.
  4. Hummus & Pita Bread – A classic dip for extra flavor.
  5. Grilled Asparagus – A light and healthy side.
  6. Feta and Olive Tapenade – A salty, tangy spread.
  7. Lemon-Garlic Green Beans – A bright, citrusy vegetable side.
  8. Warm Flatbread – Perfect for soaking up extra marinade.

Common Mistakes to Avoid

✔ Overcooking the chicken – Use a meat thermometer to check for 165°F (75°C).
✔ Skipping the marinade – This step ensures juicy and flavorful chicken.
✔ Not rinsing the rice – Rinsing removes excess starch and prevents clumpy rice.
✔ Using bottled lemon juice – Fresh lemon juice gives the best flavor.
✔ Lifting the lid while cooking rice – Let it steam properly for a fluffy texture.

Recipe Tips, Storage & Reheating

Expert Tips

  • For extra flavor, grill the chicken on high heat for 1–2 minutes at the end.
  • Want a creamier rice texture? Stir in a little butter before serving.
  • Make it spicy by adding red pepper flakes to the marinade.

Storage & Reheating Instructions

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Store chicken and rice separately in freezer-safe containers for up to 2 months.
  • Reheat: Warm the rice with a splash of broth in a skillet. Reheat chicken in the oven at 300°F (150°C) for 10 minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will be even juicier. Adjust cooking time slightly as thighs take longer to cook.

What’s the best rice for this recipe?

Long-grain rice like Jasmine or Basmati works best. They stay fluffy and absorb flavors well.

Can I cook the chicken in the oven?

Absolutely! Bake at 375°F (190°C) for 25–30 minutes, or until fully cooked.

How do I make this dish dairy-free?

This recipe is naturally dairy-free! Just ensure your sides don’t contain dairy.

Can I make this dish ahead of time?

Yes! Prepare the marinade in advance and store it in the fridge overnight. Cook when ready.

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