Herbed Chicken with Quick Lemon Rice

Ingredients

• •2 boneless chicken breasts, cut into strips
• •1 tablespoon olive oil
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •1/2 teaspoon salt
• •1/4 teaspoon pepper
• •1 cup basmati rice
• •1 3/4 cups chicken broth
• •1 lemon, juiced and zested
• •2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Heat the olive oil in a skillet over medium-high heat.

2. 2

   Season the chicken strips with cumin, paprika, salt, and pepper. Add them to the skillet and cook for about 5-7 minutes, or until fully cooked and golden brown.

3. 3

   While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear.

4. 4

   In a separate saucepan, combine the rinsed rice, chicken broth, and half of the lemon juice and zest. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes or until rice is fluffy.

5. 5

   Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add the cooked rice and gently mix in the remaining lemon juice and zest.

6. 6

   Return the chicken to the skillet to warm through for an additional minute, mixing with the rice.

7. 7

   Serve the herbed chicken over a bed of lemon rice, garnished with freshly chopped parsley.