Lemon Herb Chicken with Rice

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •2 tbsp olive oil
• •2 lemons (juiced and zested)
• •2 tsp dried oregano
• •2 tsp garlic powder
• •1 tsp salt
• •1/2 tsp black pepper
• •1 cup long-grain white rice
• •2 cups chicken broth or water
• •1 cup frozen peas (optional)
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   In a bowl, combine olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and black pepper to create a marinade.

2. 2

   Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal or cover and let marinate for at least 15 minutes.

3. 3

   While the chicken is marinating, rinse the rice under cold water until the water runs clear. This helps remove excess starch.

4. 4

   In a medium saucepan, bring chicken broth or water to a boil. Add the rinsed rice, stir once, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is fluffy and cooked through.

5. 5

   In a large skillet over medium heat, add the marinated chicken breasts. Cook for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

6. 6

   If using, add the frozen peas to the rice during the last 5 minutes of cooking, then fluff the rice with a fork after cooking is complete.

7. 7

   Serve the chicken over the fluffy rice, garnished with fresh parsley if desired.