Greek Lemon and Chicken Pilaf

Ingredients

• 2 chicken breasts, boneless and skinless (400g / 14oz) 2 chicken breasts, boneless and skinless (400g / 14oz)
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 lemon, zest and juice 1 lemon, zest and juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Cut the chicken breasts into bite-sized pieces and season with salt, pepper, dried oregano, and dried thyme.
3. 3.
   Push the onions and garlic to one side of the skillet and add the chicken to the other side. Cook until the chicken is browned on all sides.
4. 4.
   Add the rice to the skillet and stir to coat it with the oil and flavors.
5. 5.
   Pour in the chicken broth, lemon zest, and lemon juice. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove from heat and let it rest for a few minutes. Fluff the rice with a fork.
8. 8.
   Serve the Greek Lemon Chicken Pilaf hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Long-grain rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the rice while cooking.
• You can substitute chicken broth with vegetable broth for a vegetarian version of this dish.
• Serve the pilaf with a side of Greek salad for a complete and refreshing meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To add a touch of creaminess, drizzle some Greek yogurt over the pilaf before serving.

Serving advice

Serve the Greek Lemon Chicken Pilaf as a main course, accompanied by a fresh green salad and crusty bread. It can also be served alongside roasted vegetables or grilled asparagus for a well-rounded meal.

Presentation advice

Garnish the pilaf with a sprinkle of fresh parsley and a few lemon wedges for an appealing presentation. Serve it in a colorful ceramic dish to enhance the visual appeal.