Entree: Greece – Κοτόπουλο λεμονάτο με ρύζι και μπρόκολο ➤ Kotópoulo lemonáto me rýzi kai brókolo (Lemon Garlic Chicken with Rice and Broccoli)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Additional 5 min

Total 45 min

Ingredients

- 4 boneless, skinless chicken breasts, approx. 6 oz (170 g) each (total approx. 24 oz (680 g))
- 1 1/2 cups (285 g) basmati rice
- 2 1/4 cups (540 ml) chicken broth
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 4 cloves (12 g) garlic, thinly sliced
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 tsp (2 g) dried oregano (or 1 tbsp (3 g) fresh)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 cups (270 g) broccoli florets
- 2 tbsp (30 ml) unsalted butter (optional, to finish)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Step 1: Pat chicken dry and season with salt, pepper, oregano, and half the lemon zest. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat; sear chicken 3–4 minutes per side until golden but not fully cooked. Remove chicken and set aside. In the same skillet, add remaining oil and sliced garlic, sauté briefly, then stir in basmati rice to coat in oil and garlic.
2. Step 2: Add chicken broth, remaining lemon juice, and lemon zest, return chicken to the pan nestling into the rice, bring to a simmer, cover and cook 10 minutes; add broccoli florets on top, re-cover and cook until rice is tender, chicken reaches 165°F (74°C), and broccoli is crisp-tender, about 8–10 more minutes. Remove from heat, stir in butter if using, rest 5 minutes, garnish with parsley and serve.