Description
Greek Chicken and Lemon Rice is a vibrant and flavorful dish that pairs juicy, marinated grilled chicken with fragrant lemon-infused rice. This Mediterranean-inspired meal is light, fresh, and perfect for a comforting dinner or meal prep.
Ingredients
Units
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long-grain rice (or basmati rice)
- 2 cups chicken broth or water
- 1 tbsp butter
- 1/2 tsp lemon zest
- Fresh parsley, chopped (for garnish)
- 1 tbsp olive oil (for cooking rice)
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to 4 hours for best flavor.
- Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6–7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
- While the chicken is cooking, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add rice and stir to coat in oil for about 2 minutes.
- Add chicken broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed. Stir in butter, lemon zest, and fluff the rice with a fork.
- Serve the grilled chicken over the lemon rice and garnish with fresh parsley.
Notes
- For extra flavor, squeeze more fresh lemon juice over the chicken before serving.
- Top with Greek yogurt or tzatziki sauce for a creamy addition.
- This dish can be made ahead for meal prep and stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 75mg