Lemon Herb Chicken With Buttered Rice And Steamed Veg Recipe

About this recipe

Lemon Herb Chicken with Buttered Rice and Steamed Veg is a delightful British-inspired lunch option that balances flavor, nutrition, and simplicity. The chicken fillets are marinated with a refreshing blend of lemon juice, garlic, parsley, and thyme, which brings out a zesty and aromatic profile when cooked to golden perfection. The buttered rice serves as a creamy and slightly indulgent companion, while the steamed carrots and broccoli add vibrant colors, crunch, and essential fiber to the plate. With 28g of protein to fuel your day and 780 calories to keep you energized, this meal is ideal for a midday boost. Perfect for a cozy lunch at home or a light yet satisfying meal with family, this dish is approachable for intermediate cooks and comes together in just 40 minutes. Try pairing it with a refreshing drink or a light dessert to complete your experience.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 1 Lemon - 1 Each
• 250G Butter Unsalted 250G
• NaN Tilda Long Grain Rice
• 640G Birds Eye Country Mixed Vegetables
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• - Schwartz Flat Leaf Parsley
• - Thyme Bunched Herb
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Trim and clean the chicken breast fillets, then pat them dry with a paper towel.
2. 2. Mix lemon juice, olive oil, minced garlic, chopped parsley, dried thyme, salt, and black pepper in a bowl to create a marinade.
3. 3. Coat the chicken fillets with the marinade, cover, and let them sit in the refrigerator for 15 minutes.
4. 4. Rinse the rice thoroughly under cold water, then boil it in a pot with 320 ml of water and a pinch of salt.
5. 5. Once the rice is cooked, drain any excess water and stir in the butter while the rice is still hot.
6. 6. Steam the carrots and broccoli in a steamer or a pot with a steaming basket for about 7-10 minutes until tender but slightly crisp.
7. 7. Heat a non-stick skillet over medium heat and cook the marinated chicken breasts for 5-7 minutes on each side until golden brown and fully cooked.
8. 8. Plate the buttered rice, steamed vegetables, and chicken fillets side by side for a balanced presentation.
9. 9. Optionally, drizzle some extra lemon juice over the chicken for added zest before serving.