Lemon Jalapeño Chicken with Scallion Mushroom Rice

This flavorful dish combines tender chicken breasts marinated in a zesty lemon and pickled jalapeño mixture, then grilled to perfection. Served over a bed of scallion-infused mushroom rice, it brings together traditional cooking techniques with a creative twist that enhances each bite. Perfect for a weeknight dinner, this recipe is both easy to prepare and satisfying.

Ingredients:

• 4 chicken breasts
• 1/4 cup pickled jalapeños, chopped
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1 cup scallions, sliced
• 1 cup long-grain rice
• 2 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. In a bowl, mix the lemon juice, lemon zest, chopped pickled jalapeños, olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.
2. Add the chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
3. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
4. Stir in the sliced scallions and cook for another 2 minutes before adding the rice. Stir to combine.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
6. Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
7. Serve the grilled chicken over the mushroom scallion rice and garnish with additional pickled jalapeños if desired.