Lemon Herb Chicken With Garlic Rice Recipe

Italian cuisine · 336 calories

About this recipe

This Lemon Herb Chicken with Garlic Rice is a delightful Italian-inspired dinner that combines zesty and fragrant flavors with wholesome ingredients. Tender chicken breasts seasoned with Schwartz Italian seasoning are paired with aromatic garlic-infused rice for a comforting and nutritious meal. The addition of fresh parsley and lemon zest not only brings brightness to the dish but also enhances its health value with antioxidants. Perfect for a cozy dinner at home, this recipe provides 42g of protein, making it ideal for supporting muscle health, while 50g of carbohydrates ensure you stay energized. Enjoy this satisfying meal that is dairy-free, nut-free, and packed with bold Mediterranean flavors. Whether you're looking for a quick weeknight dinner or a special meal for two, this dish is sure to impress. Easy to prepare in under an hour, it's a go-to option for those craving a wholesome and tasty meal.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Schwartz Flat Leaf Parsley
  • 1 Lemon - 1 Each
  • 100 G Jumbo Garlic 100g
  • - Biona Capers In Olive Oil
  • 75G Greenfields Hot Wings Seasoning, 75G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse the rice thoroughly under cold water and set aside to drain.
  2. 2. Season the chicken breasts with salt, pepper, and Schwartz Italian Seasoning.
  3. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the chicken breasts for 5-6 minutes on each side until golden brown.
  4. 4. While the chicken is cooking, finely chop the garlic and parsley, and zest the lemon.
  5. 5. Remove the chicken from the skillet and set aside; cover to keep warm.
  6. 6. In the same skillet, heat the remaining olive oil and sauté the garlic until fragrant, about 2 minutes.
  7. 7. Add the drained rice to the skillet and stir to coat it in the garlic and oil for 2 minutes.
  8. 8. Pour in 300 ml of water and add a pinch of salt; bring the mixture to a boil.
  9. 9. Reduce the heat to low, cover the skillet, and let the rice cook for 15 minutes or until tender.
  10. 10. While the rice is cooking, squeeze the juice of the lemon over the chicken and sprinkle with lemon zest and chopped parsley.
  11. 11. Once the rice is cooked, fluff it with a fork and serve alongside the chicken.
  12. 12. Garnish the dish with additional parsley and a lemon wedge for added freshness.