Italian Lemon Chicken with Rice Pilaf

Tender chicken breasts cooked in a bright lemon-garlic sauce, served over a fluffy rice pilaf, bringing Italian flavors to your table.

Ingredients

• 3, boneless, skinless Chicken Breasts
• 2 cups Leftover cooked rice
• 1 large, juiced and zested Lemon
• 3 cloves, minced Garlic
• 2 tbsp Extra Virgin Olive Oil
• 1 cup Chicken broth
• 1 tsp Dried oregano
• 1 tsp Worcestershire Sauce Vegan
• To taste Salt and pepper
• 2 tbsp, chopped Fresh parsley
• 1 tbsp, unsalted Butter
• 1/4 finely diced Small Onion

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
3. Add 1 tbsp butter, in the same skillet, add diced onion and saute until translucent
4. Add garlic and cook for 1 minute, until fragrant.
5. Stir in lemon juice, lemon zest, dried oregano, worcestershire sauce vegan, salt, and pepper. Bring to a simmer.
6. Place the seared chicken breasts back into the skillet. Spoon the lemon sauce over the chicken.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. While the chicken is baking, heat the leftover rice with chicken broth in a pot or microwave.
9. Fluff the cooked rice with a fork and stir in some fresh parsley and a pat of butter for extra flavor.
10. Serve the lemon chicken over the rice pilaf. Garnish with fresh parsley and lemon wedges.

Cuisine: Italian

Suitability:

Prep Time: 20 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner