Greek Dilled Chicken with Lemon Basmati Rice
Infuse your dinner table with Mediterranean flair with this vibrant Greek Dilled Chicken with Lemon Basmati Rice recipe. Juicy, tender chicken breasts are marinated in a zesty blend of olive oil, fresh dill, garlic, lemon juice, oregano, and warm cumin, creating a dish bursting with bold Greek flavors. Paired with light and fluffy basmati rice simmered in chicken broth, butter, and fragrant lemon zest, this meal brings a bright citrusy twist to every bite. Finished with a sprinkle of fresh parsley and a little extra lemon juice for that perfect tang, this dish is as elegant as it is easy to prepare in under an hour. Perfect for weeknight dinners or entertaining guests, this recipe is a delicious way to enjoy healthy, flavorful Mediterranean cuisine in your own kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 3 cloves garlic
- 3 tablespoons fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups basmati rice
- 3 cups chicken broth
- 1 tablespoon lemon zest
- 1 tablespoon butter
- 2 tablespoons parsley
Instructions
In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, chopped fresh dill, oregano, cumin, salt, and pepper. Stir well to form a marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for best results.
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 3 cups of chicken broth to a boil. Add the rinsed basmati rice, 1 tablespoon of butter, and lemon zest. Reduce the heat to low, cover, and let simmer for 15 minutes or until the rice is tender and the liquid has been absorbed.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Fluff the cooked rice with a fork and stir in 2 tablespoons of chopped parsley and the remaining 2 tablespoons of lemon juice.
To serve, plate the lemon basmati rice and top it with sliced Greek dilled chicken. Garnish with additional dill or parsley if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
