Dairy-Free Greek Lemon Chicken and Rice

Ingredients

• about 113 g Chicken breasts
• 3 tablespoons Olive oil
• 1/4 cup Lemon juice
• 2 teaspoons Dried oregano
• 3 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Long-grain rice
• 2 cups Vegetable broth
• 1/4 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
2. 2Marinate chicken breasts in the mixture for at least 15 minutes (or up to 2 hours in the refrigerator).
3. 3Rinse rice under cold water until the water runs clear.
4. 4In a saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed.
5. 5While rice is cooking, heat a large skillet over medium heat. Add marinated chicken breasts and cook for 6-8 minutes per side, or until cooked through.
6. 6Serve chicken over rice, garnished with fresh parsley.

Substitutions

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