Lemon Herb Chicken With Tomato Basil Rice Recipe

Italian cuisine · 330 calories

About this recipe

This Italian-inspired breakfast dish combines tender, juicy chicken marinated in a zesty lemon-herb blend with fragrant tomato-basil rice. The chicken is packed with lean protein while the rice offers a healthy dose of complex carbohydrates. Fresh tomatoes and basil bring vibrant flavors and essential nutrients to the plate, making it a wholesome and energizing way to start your day. The recipe is dairy-free, nut-free, and perfect for an intermediate cook looking to create a satisfying meal in under an hour. Serve it hot with a garnish of fresh basil leaves for a touch of color and aroma. Ideal for a cozy breakfast or brunch, this dish sets the tone for an active, wellness-focused day ahead.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • - Schwartz Italian Seasoning
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
  • - Sussex Wholefoods Organic Dried Basil
  • 1 Onion Large 1 Each

Instructions

  1. 1. Rinse the chicken breast and pat it dry with a paper towel.
  2. 2. In a bowl, mix olive oil, minced garlic, lemon juice, Italian seasoning, salt, and pepper to create a marinade.
  3. 3. Coat the chicken breast evenly with the marinade and let it rest for 15 minutes.
  4. 4. While the chicken marinates, rinse the basmati rice under cold water until the water runs clear.
  5. 5. Dice the tomato and onion finely, and chop the basil leaves into small pieces.
  6. 6. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the onions until translucent.
  7. 7. Add the diced tomatoes to the pan and cook for 5 minutes until softened, then stir in the chopped basil.
  8. 8. Add the rinsed rice to the pan, stir well, and pour in the water. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked, around 15 minutes.
  9. 9. Heat another tablespoon of olive oil in a separate skillet over medium-high heat and cook the marinated chicken for 6-7 minutes on each side or until fully cooked.
  10. 10. Let the chicken rest for 2 minutes after cooking before slicing it into thin strips.
  11. 11. Plate the cooked tomato-basil rice and top it with the sliced chicken.
  12. 12. Garnish with a few fresh basil leaves and an optional drizzle of olive oil for extra flavor.