Gluten-Free Greek Chicken with Lemon Rice For Spring Dinner
A refreshing and flavorful dish perfect for spring, combining tender Greek chicken with zesty lemon rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup long-grain rice
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Season the chicken breasts with salt, pepper, and oregano, then add them to the skillet.
- Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the rice and toast for 1-2 minutes.
- Add the chicken broth, lemon juice, and lemon zest to the rice, stirring to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked.
- Return the chicken to the skillet, cover, and let it warm through for a few minutes.
- Garnish with fresh parsley before serving.
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Notes
- For added flavor, marinate the chicken in lemon juice and herbs for a few hours before cooking.
- This dish pairs well with a side salad or steamed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg