Lemon Chicken & Rice
Lemon-scented chicken and rice are perfect for a quick and easy weeknight dinner. It's a one-skillet main dish recipe that combines tender chicken chunks, fluffy rice, and a simple blend of spices and herbs.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minOh, the wonders of a simple lemon chicken and rice dish!
A true hero for those hectic weeknights when time is scarce, yet the family's hunger is unrelenting.
This culinary delight, ready in a mere 30 minutes, is a testament to the power of simplicity.
Picture this: tender, succulent chicken infused with the zesty tang of lemon, harmoniously nestled on a bed of fluffy, aromatic rice. A symphony of flavors in every bite, this dish is a true crowd-pleaser.
The lemon, nature's zesty harbinger of happiness, brings a burst of sunshine to the plate, banishing the doldrums of a long day.
Not only is the taste of this dish exquisite, but it is also incredibly simple to prepare.
With just a few simple ingredients and a half-hour window, even the most harried of home cooks can create a meal that is both delicious and nutritious.
The humble chicken, a versatile protein, is elevated to new heights when paired with the bright and bold flavors of lemon.
And let us not forget the humble rice, the unsung hero of countless meals. It serves as the perfect canvas for the vibrant flavors of the lemon chicken, providing a satisfying and comforting base for the dish.
In a world where time is a precious commodity, this 30-minute lemon chicken and rice dish is a true treasure.
It offers a respite from the chaos, a moment of culinary bliss that can be shared with loved ones.
So, gather your family around the table and let the simple pleasures of a lemon chicken and rice dish bring you together, if only for a moment, before the whirlwind of life whisks you away once more.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, cut into chunks |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
paprika
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
rice
uncooked |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 ¾ | cups |
chicken broth
|
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
parsley leaves
snipped fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, cut into chunks |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
paprika
|
*
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
rice
uncooked |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
lemon zest
grated |
|
| 414 | ml |
chicken broth
|
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
parsley leaves
snipped fresh, for garnish |
*
|
Directions
Season chicken with salt, pepper, and paprika.
Brown chicken in oil in a large, non-stick skillet over high heat.
Add remaining ingredients except parsley; bring to the boil.
Adjust the heat, cover tightly, and simmer gently for 20 to 25 minutes or until rice is tender and liquid is absorbed.
Fluff with a fork.
Garnish with parsley.
