Tuscan Lemon Herb Chicken With Garlic Rice Recipe

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