Quick Garlic Lemon Chicken over Rice

Ingredients

• •2 cups basmati rice
• •1 lb chicken thighs, boneless and skinless
• •3 tablespoons olive oil
• •4 cloves garlic, minced
• •1 lemon, juiced
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon paprika
• •1/4 cup fresh parsley, chopped
• •2 cups chicken broth
• •1/2 teaspoon cumin

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

3. 3

   Season the chicken thighs with salt, pepper, and paprika. Add them to the skillet and cook for about 5 minutes until golden brown on both sides.

4. 4

   Add the lemon juice and chicken broth to the skillet. Sprinkle cumin over the chicken and bring to a simmer. Cook for another 5 minutes until the chicken is cooked through.

5. 5

   While the chicken is cooking, prepare the rice. In a separate pot, bring 3 cups of water to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 10 minutes until the rice is fluffy and water is absorbed.

6. 6

   Remove the chicken from the skillet, slice, and set aside. Add chopped parsley to the sauce in the skillet and stir to combine.

7. 7

   Serve the sliced chicken over the fluffy rice, drizzled with the garlic-laden sauce from the skillet.