How long does Tuscan Lemon Herb Chicken with Garlic Rice take to cook?

About 45 minutes: 20 minutes of prep, including marinating, and 25 minutes of cooking.

How long should I marinate the chicken for Tuscan Lemon Herb Chicken with Garlic Rice?

Leave it in the lemon, garlic, oregano and paprika marinade for about 20 minutes. Longer, up to a few hours in the fridge, gives a deeper flavour.

How do I get fluffy garlic rice?

Rinse the basmati until the water runs clear, fry it briefly with the garlic and oil before adding water, then keep the lid on and rest it off the heat before fluffing.

Can I roast other vegetables with the Tuscan chicken?

Yes, courgette, peppers or red onion roast well alongside the carrots and broccoli. Cut everything to a similar size so it is ready with the chicken.

Is this Tuscan lemon chicken vegetarian?

No, it is made with chicken, so it is not vegetarian.

Tuscan Lemon Herb Chicken With Garlic Rice Recipe

Name: Tuscan Lemon Herb Chicken with Garlic Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: - Chicken Breast Fillets; 250 Ml Trs Lemon Juice 250Ml; - Biona Capers in Olive Oil; 1 Garlic Bulb - 1 Each; 100 g Oregano 100g; 50G Natoora Fresh Italian Flat Leaf Parsley; 100G Rajah Spices Ground Paprika Powder; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 250G Tilda Wholegrain Basmati Rice 250g; 165 Ml Tropical Sun Coconut Milk Mini; 100 g Yorkshire English Carrots 100G; 1 Broccoli - 1 Head

Italian cuisine · 330 calories

About this recipe

Tuscan Lemon Herb Chicken with Garlic Rice is the perfect blend of refreshing citrus flavors and comforting textures. Juicy chicken thighs are marinated in a vibrant mix of fresh lemon juice, aromatic herbs, and spices, then roasted until tender and golden. Paired with creamy garlic-infused rice cooked in coconut milk and served alongside roasted carrots and broccoli, this dish is as nutritious as it is delicious. Each bite is bursting with flavor, offering 35 grams of protein to fuel your body while the fiber-rich vegetables support digestion. This Italian-inspired meal is easy to prepare and ideal for a cozy dinner at home or a special occasion. Whether you’re looking for a wholesome weeknight dinner or something to impress guests, this recipe delivers on taste, nutrition, and visual appeal.

Ingredients

- Chicken Breast Fillets
250 Ml Trs Lemon Juice 250Ml
- Biona Capers In Olive Oil
1 Garlic Bulb - 1 Each
100 g Oregano 100g
50G Natoora Fresh Italian Flat Leaf Parsley
100G Rajah Spices Ground Paprika Powder
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
250G Tilda Wholegrain Basmati Rice 250g
165 Ml Tropical Sun Coconut Milk Mini
100 g Yorkshire English Carrots 100G
1 Broccoli - 1 Head

Instructions

1. In a bowl, mix lemon juice, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper to create the marinade.
2. Add chicken thighs to the marinade, ensuring they are fully coated, and let them rest for 20 minutes.
3. While the chicken marinates, wash and chop carrots and broccoli into bite-sized pieces.
4. Preheat the oven to 200°C and line a baking tray with parchment paper.
5. Arrange the marinated chicken and vegetables on the tray and roast for 25 minutes, turning the chicken halfway through.
6. Rinse the basmati rice under cold water until the water runs clear.
7. In a pot, heat a tablespoon of olive oil and sauté minced garlic until fragrant.
8. Add the rinsed rice to the pot and stir for 1 minute to coat the grains in garlic oil.
9. Pour coconut milk and water into the pot, season with salt, and bring to a boil.
10. Reduce the heat to low, cover, and simmer the rice for 15 minutes until fully cooked.
11. Finely chop fresh parsley and sprinkle over the roasted chicken and vegetables.
12. Plate the garlic rice and serve it alongside the chicken and roasted vegetables.

How to make Tuscan Lemon Herb Chicken With Garlic Rice

Marinate the chicken. Mix lemon juice, olive oil, minced garlic, dried oregano, paprika, salt and black pepper. Coat the chicken thighs fully and leave for 20 minutes, chopping the carrots and broccoli into bite-sized pieces meanwhile.
Roast chicken and vegetables. Preheat the oven to 200°C and line a baking tray with parchment. Arrange the chicken and vegetables on the tray and roast for 25 minutes, turning the chicken halfway, until cooked through.
Start the garlic rice. Rinse the basmati rice until the water runs clear. Sauté minced garlic in a tablespoon of olive oil until fragrant, then add the rice and stir for 1 minute to coat the grains.
Simmer the rice. Pour in the coconut milk and water, season with salt and bring to the boil. Cover and simmer on low for 15 minutes until fully cooked.
Garnish and plate. Sprinkle finely chopped parsley over the roasted chicken and vegetables. Plate the garlic rice and serve it alongside.

Frequently asked questions

How long does Tuscan Lemon Herb Chicken with Garlic Rice take to cook?: About 45 minutes: 20 minutes of prep, including marinating, and 25 minutes of cooking.
How long should I marinate the chicken for Tuscan Lemon Herb Chicken with Garlic Rice?: Leave it in the lemon, garlic, oregano and paprika marinade for about 20 minutes. Longer, up to a few hours in the fridge, gives a deeper flavour.
How do I get fluffy garlic rice?: Rinse the basmati until the water runs clear, fry it briefly with the garlic and oil before adding water, then keep the lid on and rest it off the heat before fluffing.
Can I roast other vegetables with the Tuscan chicken?: Yes, courgette, peppers or red onion roast well alongside the carrots and broccoli. Cut everything to a similar size so it is ready with the chicken.
Is this Tuscan lemon chicken vegetarian?: No, it is made with chicken, so it is not vegetarian.