Lemon Jalapeño Chicken with Scallion Mushroom Rice

This vibrant dish combines tender chicken breasts marinated in a zesty lemon and pickled jalapeño sauce, served over a flavorful scallion and mushroom rice. The balance of heat from the jalapeños, the brightness of the lemon, and the earthiness of the mushrooms create a delightful and satisfying meal that's perfect for any occasion.

Ingredients:

• 4 chicken breasts
• 1/4 cup pickled jalapeños, chopped
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup scallions, chopped
• 1 cup mushrooms, sliced
• 2 cups cooked rice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. In a bowl, mix the chopped pickled jalapeños, lemon juice, lemon zest, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced mushrooms until they are tender, about 5 minutes. Add the chopped scallions and cook for an additional 2 minutes.
4. Mix the cooked rice into the skillet with the mushrooms and scallions, stirring well to combine. Season with salt and pepper to taste.
5. Slice the chicken breasts and serve them over the scallion mushroom rice. Garnish with fresh herbs if desired.