By Catherine Ross-Smith
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, prepare the chicken. Mince the garlic cloves.
In a bowl, combine minced garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper to make a marinade.
Place the chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
Heat a skillet over medium-high heat. Add a tablespoon of olive oil.
Add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and golden brown.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Fluff the cooked rice with a fork and serve onto plates. Add the sliced chicken on top of the rice.
Garnish with lemon slices or additional herbs if desired and serve warm.
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This Main course Chicken Rice recipe is ready in 45 minutes and features boneless chicken breasts, long grain rice, water and other delicious ingredients. Contains 550 calories total.
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a pot, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, prepare the chicken. Mince the garlic cloves.
In a bowl, combine minced garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper to make a marinade.
Place the chicken breasts in the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
Heat a skillet over medium-high heat. Add a tablespoon of olive oil.
Add the marinated chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and golden brown.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Fluff the cooked rice with a fork and serve onto plates. Add the sliced chicken on top of the rice.
Garnish with lemon slices or additional herbs if desired and serve warm.
Calories per Serving: 550
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