Lemon Herb Chicken with Short Grain Rice

This delightful dish features tender chicken marinated in a zesty lemon and herb mixture, served over a fluffy bed of short grain rice. The combination of citrus and herbs adds brightness, while the rice absorbs all the savory juices, creating a comforting and satisfying meal. This recipe respects traditional cooking techniques while incorporating a fresh twist, making it perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup short grain rice
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create a marinade.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
3. In a medium saucepan, bring chicken broth to a boil. Stir in the short grain rice, reduce heat to low, cover, and let simmer for about 18-20 minutes, or until rice is tender and liquid is absorbed.
4. While the rice is cooking, heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes per side, or until fully cooked and juices run clear.
5. Once the chicken is cooked, let it rest for a few minutes before slicing.
6. Fluff the rice with a fork and serve on plates topped with sliced chicken. Garnish with fresh parsley.