By Andrea Toscano
In a small bowl, mix lemon juice, olive oil, minced garlic, dried thyme, dried oregano, salt, and pepper.
Marinate the chicken breasts in the mixture for at least 15 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil if needed, and toast the rice for about 2-3 minutes until slightly golden.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover the skillet. Cook for about 15 minutes until the rice is tender and the liquid is absorbed.
Slice the cooked chicken and serve it with the prepared rice. Drizzle some residual marinate over the top if desired.
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This Dinner recipe is ready in 45 minutes and features chicken breast, white rice, lemon juice and other delicious ingredients. Contains 480 calories total.
In a small bowl, mix lemon juice, olive oil, minced garlic, dried thyme, dried oregano, salt, and pepper.
Marinate the chicken breasts in the mixture for at least 15 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil if needed, and toast the rice for about 2-3 minutes until slightly golden.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover the skillet. Cook for about 15 minutes until the rice is tender and the liquid is absorbed.
Slice the cooked chicken and serve it with the prepared rice. Drizzle some residual marinate over the top if desired.
Calories per Serving: 480
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