Herb Crusted Grilled Chicken With Lemon Garlic Rice Recipe

About this recipe

Herb-Crusted Grilled Chicken with Lemon Garlic Rice is a delightful English-inspired lunch that combines zesty, aromatic flavors with nourishing ingredients. The chicken is marinated with a blend of fresh parsley, thyme, olive oil, and black pepper to create a juicy and flavorful centerpiece. Paired with fragrant rice infused with garlic, lemon zest, and chicken stock, this dish achieves a perfect balance of protein, carbs, and healthy fats. The grilling process caramelizes the herbs onto the chicken, creating an irresistible crust, while the rice remains light and fluffy with a citrusy finish. This meal is ideal for anyone seeking a wholesome yet indulgent midday option. Easy to prepare in under an hour, it’s a great choice for a quick but satisfying lunch. Whether you're serving it at a casual family gathering or enjoying some quiet time at home, this dish is sure to impress with its simplicity and vibrant taste.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 1 Lemon - 1 Each
• 100 G Jumbo Garlic 100g
• 50G Natoora Fresh Italian Flat Leaf Parsley
• - Ducros Dried Thyme
• - Biona Capers In Olive Oil
• 500G White Pearl Italian Pudding Rice 500g
• - Oxo Chicken Stock Cubes
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Preheat your grill or grill pan to medium-high heat and lightly grease it with olive oil.
2. 2. Chop parsley and thyme finely, and mix them in a bowl with olive oil, salt, and pepper to create the herb marinade.
3. 3. Coat the chicken breasts evenly with the herb marinade, ensuring all sides are well covered.
4. 4. Zest the lemon and set it aside, then squeeze the juice into a separate bowl for later use.
5. 5. Grill the chicken breasts for 6-8 minutes per side or until fully cooked, reaching an internal temperature of 74°C.
6. 6. While the chicken cooks, rinse the white rice thoroughly under cold water to remove excess starch.
7. 7. Heat a medium saucepan over medium heat, add 1 tbsp olive oil and sauté minced garlic until fragrant, about 1 minute.
8. 8. Stir in the rice and cook for another 1-2 minutes, ensuring it is well coated with the garlic oil.
9. 9. Add the chicken stock, lemon juice, and lemon zest to the pan, bringing the mixture to a gentle boil.
10. 10. Reduce the heat, cover the saucepan, and let the rice simmer for 12-15 minutes or until fully cooked and tender.
11. 11. Fluff the rice with a fork and transfer it to serving plates alongside the grilled chicken breasts.
12. 12. Garnish the dish with a sprig of fresh parsley or thyme for added aroma and presentation.