Herbed Lemon Garlic Chicken With Rice Recipe

Italian cuisine · 341 calories

About this recipe

Herbed Lemon Garlic Chicken with Rice is a delightful Italian-inspired lunch that combines the zesty flavors of lemon, garlic, and aromatic herbs with tender chicken thighs. Each bite offers a balanced mix of protein-rich chicken and fluffy long-grain rice, making it both hearty and wholesome. The chicken is marinated to perfection and pan-seared for a golden crust, while the rice is cooked to tender fluffiness and enhanced with fresh parsley for a refreshing finish. This dish is ideal for anyone seeking a satisfying midday meal that is both flavorful and nutritious. Whether you're cooking for yourself or sharing with a loved one, the vibrant flavors and textures of this dish are sure to please. Pair it with a side of fresh lemon wedges for an extra zing!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 35 g Keya Foods Italian Seasoning
  • 100 g Garlic - Single Clove
  • 250 ml Keya Lemon Juice
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • - Parsley

Instructions

  1. 1. Rinse the chicken thighs and pat them dry with a paper towel.
  2. 2. In a bowl, mix lemon juice, olive oil, minced garlic, salt, black pepper, and Italian seasoning.
  3. 3. Rub the marinade evenly over the chicken and let it rest for 20 minutes.
  4. 4. Rinse the long-grain rice thoroughly and soak it for 10 minutes.
  5. 5. Heat a skillet over medium heat and add the marinated chicken thighs.
  6. 6. Cook the chicken for 5 minutes per side until golden brown and slightly crispy.
  7. 7. In a pot, bring water to a boil and add the soaked rice with a pinch of salt.
  8. 8. Lower the heat, cover the pot, and cook rice for 12-15 minutes until tender.
  9. 9. Chop fresh parsley finely while the rice is cooking.
  10. 10. Once the chicken is cooked, remove it from the skillet and let it rest for 2 minutes.
  11. 11. Fluff the cooked rice with a fork and transfer it to serving plates.
  12. 12. Arrange the chicken thighs over the rice and sprinkle chopped parsley on top.
  13. 13. Serve warm with a side of lemon wedges for added zest.