
Steps
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring 1 cup of chicken broth (or water) to a boil. Add the rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender.
- While the rice is cooking, heat olive oil in a skillet over medium heat.
- Season the chicken breast with salt, pepper, lemon juice, and zest.
- Add the chicken to the skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- In the last minute of cooking, add minced garlic to the skillet and sauté until fragrant.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Fluff the rice with a fork and serve on a plate topped with sliced chicken and any remaining garlic oil from the pan.
- Garnish with fresh parsley if desired.
Ingredients
- 1 chicken breast
- 1/2 cup rice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 lemon (juice and zest)
- Salt and pepper to taste
- 1 cup chicken broth or water
- Fresh parsley for garnish (optional)
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