Lemon Herb Chicken with Rice

A flavorful and aromatic main dish featuring tender chicken and fragrant rice, enhanced with the bright citrusy notes of lemon and a blend of savory herbs.

Steps

1. Preheat the oven to 375°F (190°C). 2. Season the chicken breast with salt, pepper, and half of the minced garlic. Squeeze the juice of half a lemon over the chicken and let it marinate for 15 minutes. 3. In a saucepan, heat the olive oil over medium heat. Add the remaining minced garlic, dried thyme, and dried rosemary. Sauté for 1-2 minutes until fragrant. 4. Add the rice to the saucepan and stir to coat it with the herb-infused oil. Toast the rice for 2-3 minutes. 5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed. 6. While the rice is cooking, heat a skillet over medium-high heat. Add the marinated chicken breast and sear for 2-3 minutes on each side until golden brown. 7. Transfer the chicken to a baking dish and squeeze the juice of the remaining half lemon over it. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through. 8. Serve the lemon herb chicken over a bed of the fragrant rice and garnish with fresh herbs, if desired.

- 1 chicken breast - 1/2 cup rice - 1 lemon - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 cup chicken broth