Introduction
A Mediterranean delight featuring juicy, oven-baked Greek chicken marinated in a zesty blend of lemon and herbs, served over fluffy lemon-infused rice. This wholesome dish is bursting with fresh flavors and perfect for a satisfying meal any day of the week.
Ingredients:
- For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 lemon, juiced and zested - For the Lemon Rice:
1 cup long-grain rice
2 cups chicken broth
1/4 cup fresh parsley, chopped
1 lemon, juiced
Salt to taste
Instructions:
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the marinade: In a small bowl, combine olive oil, oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest.
- Marinate the chicken: Rub the marinade all over the chicken breasts, ensuring they are well coated.
- Bake the chicken: Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (75°C).
- Prepare the rice: While the chicken is baking, rinse the rice under cold water until the water runs clear.
- Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-20 minutes until tender and the liquid is absorbed.
- Finish the rice: Fluff the cooked rice with a fork. Stir in the chopped parsley, a squeeze of lemon juice, and season with salt to taste.
- Serve: Plate the lemon rice and place the baked chicken breasts on top. Garnish with additional parsley and lemon wedges if desired.
Variations
- Herb Variation:
For a more herbaceous flavor, add 1 teaspoon of fresh thyme or rosemary to the marinade. These Mediterranean herbs pair beautifully with the lemon and oregano, giving the dish an even more aromatic depth. - Vegetable Add-Ins:
Add vegetables like zucchini, bell peppers, or cherry tomatoes to the baking dish with the chicken. They will absorb the delicious marinade and roast perfectly alongside the chicken, turning it into a one-pan meal. - Grilled Version:
Instead of baking, try grilling the marinated chicken. Grilling over medium heat for about 6-7 minutes per side adds a slightly smoky flavor, which complements the bright lemon notes.
Cooking Notes
- For extra flavor, marinate the chicken for 1-2 hours in the refrigerator before baking.
- You can add a pinch of red pepper flakes for a bit of heat.
- Substitute fresh oregano for dried if available; use 1 tablespoon fresh oregano in place of 2 teaspoons dried.
Serving Suggestions
- With a Fresh Salad:
Serve the Greek chicken and lemon rice alongside a crisp cucumber and tomato salad, drizzled with olive oil and a sprinkle of feta cheese. The fresh, tangy salad balances the richness of the chicken and rice perfectly. - As a Wrap:
Slice the baked chicken into strips and serve it with warm pita bread, rice, and a dollop of tzatziki sauce. This transforms the dish into a Mediterranean-style wrap, great for a handheld meal. - Topped with Feta Cheese:
Crumble a bit of feta cheese over the warm chicken and rice just before serving. The salty, creamy feta adds a burst of flavor that complements the lemony profile of the dish.
Tips
- Use Fresh Lemon:
Freshly squeezed lemon juice and zest provide a brighter, more vibrant flavor compared to bottled juice. The zest, in particular, enhances the overall lemony aroma in both the chicken and rice. - Don’t Skip the Parsley:
Fresh parsley adds a pop of color and a hint of freshness that lifts the dish. If you’re out of parsley, fresh cilantro or dill can be used for a different flavor twist. - Make It Ahead:
Both the chicken and rice can be made ahead of time and stored in separate airtight containers in the refrigerator for up to 3 days. When ready to serve, gently reheat the rice with a splash of chicken broth to maintain its moisture.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30 g
- Sodium: 480 mg
Frequently Asked Questions
- Can I use bone-in chicken instead of boneless?
Yes, bone-in chicken breasts or thighs can be used, but they will require a longer cooking time. Expect to bake them for 35-40 minutes, depending on their size, until the internal temperature reaches 165°F (75°C). - What type of rice works best for this recipe?
Long-grain white rice is ideal because it stays fluffy and doesn’t clump together. However, basmati or jasmine rice can be great substitutes for a fragrant twist. If using brown rice, adjust the cooking time and add a bit more liquid. - Can I freeze the leftovers?
Absolutely! Allow the cooked chicken and rice to cool completely before transferring them to airtight containers. Freeze for up to 3 months. When reheating, add a splash of chicken broth to prevent the rice from drying out. - How can I make this dish dairy-free?
This recipe is naturally dairy-free, so no substitutions are needed. Just ensure that any side dishes or sauces you serve with it, such as tzatziki, are also dairy-free.
Conclusion
This Greek Chicken and Lemon Rice is a flavorful, comforting dish that brings the vibrant taste of the Mediterranean straight to your table. With its zesty lemon notes, tender chicken, and fluffy herb-infused rice, it’s sure to become a family favorite. Whether served as a hearty weeknight dinner or prepared ahead for meal prep, this dish offers a delicious, wholesome meal that’s easy to make and enjoy. Give it a try, and bring a taste of Greece to your home today!
Print
Greek Chicken and Lemon Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A Mediterranean delight featuring juicy, oven-baked Greek chicken marinated in a zesty blend of lemon and herbs, served over fluffy lemon-infused rice. This wholesome dish is bursting with fresh flavors and perfect for a satisfying meal any day of the week.
Ingredients
Scale
- For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 lemon, juiced and zested - For the Lemon Rice:
1 cup long-grain rice
2 cups chicken broth
1/4 cup fresh parsley, chopped
1 lemon, juiced
Salt to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the marinade: In a small bowl, combine olive oil, oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest.
- Marinate the chicken: Rub the marinade all over the chicken breasts, ensuring they are well coated.
- Bake the chicken: Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (75°C).
- Prepare the rice: While the chicken is baking, rinse the rice under cold water until the water runs clear.
- Cook the rice: In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-20 minutes until tender and the liquid is absorbed.
- Finish the rice: Fluff the cooked rice with a fork. Stir in the chopped parsley, a squeeze of lemon juice, and season with salt to taste.
- Serve: Plate the lemon rice and place the baked chicken breasts on top. Garnish with additional parsley and lemon wedges if desired.
Notes
- For extra flavor, marinate the chicken for 1-2 hours in the refrigerator before baking.
- You can add a pinch of red pepper flakes for a bit of heat.
- Substitute fresh oregano for dried if available; use 1 tablespoon fresh oregano in place of 2 teaspoons dried.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg