This Greek Chicken and Lemon Rice recipe is a flavorful and easy-to-make dish that brings together tender chicken marinated in zesty lemon, aromatic garlic, and oregano, paired with a fluffy lemon-infused rice. It's a Mediterranean-inspired meal perfect for any occasion—whether it's a weeknight dinner or a special gathering. Enjoy the perfect balance of fresh, vibrant flavors that everyone will love.
3–4 boneless, skinless chicken breasts
4 cloves fresh garlic, minced
2 large lemons, juiced and zested
1/4 cup extra virgin olive oil
2 teaspoons dried oregano
2 cups low-sodium chicken broth
1 cup long-grain rice (Jasmine or Basmati)
Salt and pepper to taste
Create Your Marinade: In a bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Whisk until well blended.
Marinate the Chicken: Place chicken breasts in a resealable plastic bag with the marinade. Seal tightly and refrigerate for at least 30 minutes (or up to 1 hour for more flavor).
Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove chicken from the marinade and cook until golden brown on both sides—about 6-7 minutes per side.
Prepare the Rice: In a pot, heat olive oil over medium heat. Sauté chopped onions for about 3-4 minutes until translucent, then add rinsed rice.
Simmer the Rice: Pour in chicken broth and lemon zest, bring to a boil, then reduce the heat. Cover and simmer for 15-20 minutes until the rice is fluffy.
Serve: Fluff the rice with a fork and plate it alongside the grilled chicken. Garnish with fresh herbs or lemon slices for a bright finish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm on the stovetop, adding a splash of water to keep the rice moist.
Vegetarian Option: Swap the chicken for grilled vegetables or chickpeas for a Mediterranean veggie meal.