Marinated, grilled and garnished with an extra twist of lemon, served with rice and seasonal vegetables.

In a large bowl, combine lemon juice, minced garlic, olive oil, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

In a saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork.

Cook the Rice

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, steam or sauté the seasonal vegetables until tender but still crisp.

Prepare the Vegetables

Slice the grilled chicken and serve over a bed of rice. Add the seasonal vegetables on the side and garnish with fresh parsley and an extra twist of lemon.

Serve

lemon chicken

Recipe information

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