Tuscan Lemon Herb Chicken With Garlic Rice Recipe

About this recipe

Bring the warmth of Tuscany to your dinner table with this flavorful and wholesome meal. Tuscan Lemon Herb Chicken is marinated to perfection with zesty lemon juice, aromatic Italian seasoning, and robust black pepper for a delightful punch of flavor. The chicken is cooked to tender, juicy perfection and served with creamy garlic-infused rice, made from rice flour for a gluten-free twist. Sautéed spinach and carrots complement the dish with a burst of fresh color and nutrients, offering a hearty and balanced plate that’s as delicious as it is nutritious. With 32 grams of protein, this medium-spiced Italian recipe is perfect for a comforting yet healthy dinner. Whether you’re cooking for a special occasion or simply want to elevate your weekday meal, this dish promises a culinary journey to the heart of Italy.

Ingredients

• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• 250 Ml Trs Lemon Juice 250Ml
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• - Schwartz Italian Seasoning
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Jalpur Rice Flour
• 1 Bunch Spinach Fresh 1 Bunch
• 100 g Yorkshire English Carrots 100G
• 50G Natoora Fresh Italian Flat Leaf Parsley

Instructions

1. 1. Trim any excess fat from the chicken thighs and pat them dry with paper towels.
2. 2. In a small bowl, mix lemon juice, olive oil, Schwartz Italian Seasoning, salt, and black pepper to make a marinade.
3. 3. Coat the chicken thighs evenly with the marinade and let them rest for 20 minutes.
4. 4. Peel and mince the garlic cloves, setting aside half for the rice and the other half for the greens.
5. 5. Heat 1 tablespoon of olive oil in a skillet and sear the marinated chicken thighs on medium heat for 4 minutes on each side.
6. 6. Reduce the heat to low, cover the skillet, and cook the chicken for 10 more minutes until fully cooked through.
7. 7. While the chicken is cooking, heat another pan and toast the rice flour for 1-2 minutes until fragrant.
8. 8. Add 300 ml of water and half of the minced garlic to the pan with the toasted rice flour, whisking to avoid lumps.
9. 9. Cook the mixture on medium heat until it thickens into a creamy garlic rice base, stirring frequently.
10. 10. Peel and slice the carrots thinly and sauté them with the spinach and remaining garlic in 1 tablespoon of olive oil for 5 minutes.
11. 11. Serve the chicken thighs over a bed of garlic rice, garnished with fresh parsley.
12. 12. Plate the sautéed spinach and carrots alongside the chicken and rice for a complete meal.