Description
A delightful blend of marinated chicken and aromatic basmati rice, perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 1 pound chicken breast, cut into cubes
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 cup basmati rice
- 2 cups chicken broth
- 1 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a bowl, combine the chicken breast cubes with olive oil, dried oregano, minced garlic, lemon juice, salt, and pepper. Mix well and marinate for at least 30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 7-10 minutes until golden brown and cooked through.
- In a separate pot, heat olive oil and sauté chopped onions and bell peppers for about 5 minutes until soft.
- Add basmati rice to the sautéed vegetables and cook for 1 minute, stirring constantly.
- Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
- Fluff the rice with a fork and gently fold in the cooked chicken.
- Transfer to a serving dish and garnish with chopped fresh parsley.
Notes
For extra flavor, marinate the chicken overnight. Basmati rice is preferred, but you can use long-grain rice if needed.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg