A fresh and comforting dish combining zesty lemon, bold pepper, and tender chicken served over fluffy rice.

Scale

4 boneless, skinless chicken breasts (700–800 g)

2 tablespoons olive oil (30 ml)

2 teaspoons lemon zest

3 tablespoons lemon juice (45 ml)

1 ½ teaspoons black pepper

1 teaspoon garlic powder (5 g)

1 teaspoon onion powder (5 g)

1 teaspoon salt (6 g)

1 teaspoon dried oregano (2 g)

1 ½ cups long-grain rice (300 g)

3 cups chicken broth (720 ml)

1 tablespoon olive oil or butter (15 ml)

½ teaspoon salt (3 g)

½ teaspoon black pepper (2 g)

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Mix olive oil, lemon zest, lemon juice, and spices to create a marinade. Coat chicken and refrigerate for at least 30 minutes.

Rinse rice, toast lightly in oil, then add broth, salt, and pepper. Simmer covered for 15–18 minutes.

Cook marinated chicken in a skillet over medium-high heat for 5–7 minutes per side until fully cooked.

Let chicken rest, then slice.

Serve chicken over rice and garnish as desired.

Use fresh lemon juice for the best flavor. Adjust pepper levels to taste. Let chicken rest before slicing to retain juices.