Herbed Lemon Chicken With Garlic Rice Recipe

Italian cuisine · 336 calories

About this recipe

Herbed Lemon Chicken with Garlic Rice is a delightful Italian-inspired dinner that brings together zesty flavors, tender chicken, and aromatic garlic rice. This dish is perfect for those craving a wholesome and satisfying meal without compromising on nutrition. The marinated chicken thighs are seared to golden perfection and baked to retain their juiciness, while the garlic-infused rice offers a fragrant and fluffy foundation to the plate. Fresh carrots and cucumber slices add a crunchy and refreshing side, making this meal as balanced as it is appetizing. Ideal for a cozy dinner at home, it’s packed with 35g of protein to fuel your body and keep you energized. The vibrant herbs and citrusy notes make each bite a celebration of Italian culinary artistry while maintaining a focus on wellness and flavor.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 250 Ml Trs Lemon Juice 250Ml
  • - Biona Capers In Olive Oil
  • 1 Garlic Bulb - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 750 G Top-Op Table Salt Drums
  • 100G Rajah Black Pepper Ground 100G
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc

Instructions

  1. 1. Marinate the chicken thighs with lemon juice, olive oil, minced garlic, salt, black pepper, chopped parsley, and thyme for 20 minutes.
  2. 2. Heat a non-stick pan over medium heat and sear the marinated chicken thighs for 3-4 minutes per side until golden brown.
  3. 3. Transfer the chicken thighs to a baking dish and bake at 200°C for 15 minutes until fully cooked and juicy.
  4. 4. Wash the rice thoroughly and cook it with water and 2 minced garlic cloves in a saucepan over medium heat for 15 minutes until fluffy.
  5. 5. Peel and slice the carrots thinly, then steam them for 5 minutes until tender but still crisp.
  6. 6. Slice the cucumber into thin rounds and arrange it alongside the steamed carrots on the serving plates.
  7. 7. Plate the cooked garlic rice and place the baked chicken thighs on top, garnishing with fresh parsley.
  8. 8. Serve immediately while warm, ensuring each plate has a balance of chicken, rice, and vegetables.

How to make Herbed Lemon Chicken With Garlic Rice

  1. Marinate the chicken. Marinate the chicken thighs with lemon juice, olive oil, minced garlic, salt, black pepper, chopped parsley and thyme for 20 minutes.
  2. Sear and bake the chicken. Sear the chicken in a non-stick pan over medium heat for 3-4 minutes per side until golden brown. Transfer to a baking dish and bake at 200°C for 15 minutes until fully cooked and juicy.
  3. Cook the garlic rice. Wash the rice thoroughly and cook it with water and 2 minced garlic cloves in a saucepan over medium heat for 15 minutes until fluffy.
  4. Prepare vegetables and serve. Peel and thinly slice the carrots and steam them for 5 minutes until tender but still crisp, then slice the cucumber into thin rounds. Plate the rice, top with the chicken, garnish with parsley and serve warm with the vegetables.

Frequently asked questions

How long does Herbed Lemon Chicken with Garlic Rice take to make?
About 50 minutes: 15 minutes of prep and 35 minutes of cooking.
Why sear the chicken before baking in Herbed Lemon Chicken with Garlic Rice?
Searing gives the thighs a golden crust and deeper flavour, while the oven finishes them gently so they stay juicy.
Can I use fresh thyme instead of dried in the lemon marinade?
Yes, use about three times as much fresh thyme and strip the leaves from the stalks before adding them to the marinade.
How can I make the garlic rice more fragrant?
Fry the minced garlic briefly in oil before adding the rice and water, then stir in chopped parsley and a little lemon zest at the end.
What vegetables go with herbed lemon chicken?
Steamed carrots and fresh cucumber rounds suit it well, and green beans, broccoli or a simple rocket salad also work nicely.