Name: Mediterranean chicken and lemon rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup white rice; 1/2 cup water; 1 tsp olive oil; 2 tsp lemon juice; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 1/4 tsp dried basil; 1 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

436 calories

Protein: 43g; 39% of calories
Carbs: 47g; 42% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, season the chicken breast on both sides with the dried basil, oregano, garlic powder, black pepper, and the rest of the salt.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Stir the lemon juice into the cooked rice. Plate the chicken alongside the rice and the diced cucumber and cherry tomatoes.

Nutrition

Ingredients

Instructions

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