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Greek Chicken and Lemon Rice Recipe

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Savor the vibrant flavors of this Greek Chicken and Lemon Rice recipe, where juicy chicken meets zesty lemon-infused rice for a delightful Mediterranean meal that’s perfect for any occasion.

Ingredients

Scale

For the Chicken:

  • 34 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 2 large lemons, juiced and zested
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh thyme (optional, for garnish)
  • Lemon slices (for garnish)

For the Rice:

  • 2 cups low-sodium chicken broth
  • 1 cup long-grain rice (Jasmine or Basmati), rinsed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • Zest of 1 lemon
  • Salt to taste
  • Cherry tomatoes (optional, roasted or sautéed for serving)
  • Fresh parsley or thyme, chopped (for garnish)

Instructions

  • Marinate the Chicken:
    In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Add the chicken breasts to a resealable bag or shallow dish and pour the marinade over. Seal and refrigerate for at least 30 minutes (or up to 1 hour).
  • Cook the Chicken:
    Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook until golden brown and fully cooked, about 6–7 minutes per side. Set aside to rest before slicing.
  • Prepare the Rice:
    In a medium pot, heat 1 tablespoon olive oil over medium heat. Add chopped onions and sauté until translucent, about 3–4 minutes. Stir in the rinsed rice and toast it for 1–2 minutes.
  • Simmer the Rice:
    Pour in the chicken broth and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and the liquid is absorbed.
  • Fluff & Serve:
    Fluff the rice with a fork. Plate the rice and top with grilled chicken slices. Garnish with lemon slices, fresh herbs (thyme or parsley), and roasted cherry tomatoes if using.

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