Lemon Herb Chicken Plate

Name: Lemon Herb Chicken Plate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, 4 fillets (~150g each)); 2 tbsp olive oil (divided); 2 pcs lemon (1 juiced, 1 sliced into wedges for serving); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 1 tsp dried thyme; 1 pinch black pepper; 1 pinch salt (for seasoning chicken); 1.5 cup basmati rice (rinsed); 3 cup water (for cooking rice); 1 pcs bell pepper (medium, thinly sliced); 1 pcs zucchini (medium, sliced into half-moons); 150 g cherry tomato (halved); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

8/10

Juicy, pan-seared chicken breasts brightened with fresh lemon and aromatic herbs. Served alongside fluffy steamed rice and a colorful medley of sautéed vegetables, this simple one-plate meal comes together in under 30 minutes for a weeknight dinner that feels special.

PREP

10m

COOK

20m

SERVES

1 PLATE

610 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Marinate the chicken.
In a mixing bowl, combine the chicken breasts with 2 tbsp olive oil, juice of 1 lemon, minced garlic, oregano, thyme, black pepper, and a pinch of salt. Toss well to coat. Set aside at room temperature while you start the rice.
TIPFor deeper flavor, marinate in the fridge for up to 4 hours. Bring chicken to room temperature before cooking.
steam · ~20 min
Cook the rice.
In a saucepan, bring the rinsed rice, 3 cups water, and a pinch of salt to a boil over high heat. Reduce heat to low, cover with a tight lid, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
TIPDo not lift the lid during cooking. The trapped steam is essential for fluffy rice.
fry · ~12 min
Sear the chicken.
Heat a heavy skillet or grill pan over medium-high heat. Once hot, place the marinated chicken breasts in the pan. Cook for 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes before slicing.
TIPPress the center of the chicken with tongs gently. If it feels firm and springs back, it's done.
saute · ~5 min
Sauté the vegetables.
While the chicken rests, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the sliced bell pepper and zucchini. Sauté for 3 to 4 minutes until just tender-crisp. Add the halved cherry tomatoes and cook for 1 more minute until they begin to soften.
TIPKeep the heat high enough that the vegetables char slightly at the edges rather than steaming.
assemble · ~3 min
Assemble the plates.
Slice the rested chicken against the grain into thick strips. Divide the fluffy rice among 4 plates, top with sliced chicken, and arrange the sautéed vegetables alongside. Sprinkle with fresh parsley and tuck a lemon wedge onto each plate.
TIPSlicing against the grain shortens the muscle fibers, making each bite more tender.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken breasts to an even thickness for consistent cooking.
2
Let the marinated chicken rest at room temperature for 15 minutes before searing.
3
Use a meat thermometer to perfectly hit 165°F and avoid dry chicken.
4
Do not overcrowd the pan; sear in batches if needed for a golden crust.
5
Rest the cooked chicken for 5 minutes before slicing to retain juices.
6
Toast the rice in a little oil before adding water for extra nutty flavor.

RECIPE VARIATIONS