By Jacqueline Hunt-Schuler
Marinate the chicken breasts with the juice of one lemon, 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper. Let it sit for 15 minutes.
While the chicken is marinating, finely chop the onion. In a medium pot, melt the butter over medium heat and sauté the onion until translucent.
Add the rice to the pot and cook for 2-3 minutes, stirring often until the rice is lightly toasted.
Stir in the chicken broth and add the bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove the bay leaf before serving.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on one side, then flip and cook for another 5-6 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Serve the chicken breasts over the rice pilaf. Garnish with fresh lemon slices and additional oregano if desired.
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This Dinner Main Course Chicken recipe is ready in 45 minutes and features chicken breast, lemon, olive oil and other delicious ingredients. Contains 600 calories total.
Marinate the chicken breasts with the juice of one lemon, 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper. Let it sit for 15 minutes.
While the chicken is marinating, finely chop the onion. In a medium pot, melt the butter over medium heat and sauté the onion until translucent.
Add the rice to the pot and cook for 2-3 minutes, stirring often until the rice is lightly toasted.
Stir in the chicken broth and add the bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove the bay leaf before serving.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on one side, then flip and cook for another 5-6 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Serve the chicken breasts over the rice pilaf. Garnish with fresh lemon slices and additional oregano if desired.
Calories per Serving: 600
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