Name: Lemon herb rice with chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/2 cup chicken broth; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 3/4 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1 cup fresh dill, chopped; 6 oz boneless skinless chicken breast, patted dry; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 20 min

Heat half the olive oil in a small saucepan over medium heat. Add the rice and garlic powder, stirring constantly until the rice is fragrant and lightly toasted, about 1 minute. Pour in the chicken broth and a pinch of the salt. Bring to a boil.
Reduce the heat to low, cover the saucepan, and simmer until the liquid is fully absorbed, about 15 to 18 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even 3/4-inch thickness. Season both sides with the remaining salt and the black pepper.
Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 to 5 minutes per side. Transfer to a board and let rest for 5 minutes before slicing. Done when 165°F in the thickest part.
Fluff the rested rice with a fork. Stir in the lemon zest, lemon juice, chopped parsley, and chopped dill. Adjust seasoning with a tiny pinch of salt if needed.

Nutrition

Ingredients

Instructions

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