Lemon Herb Grilled Chicken with Garlic Rice

Juicy grilled chicken breasts marinated in fresh lemon and herbs, served over fluffy garlic-infused rice with sliced cucumbers and tomatoes.

Ingredients

Preparation

1. 1.Juice the whole lemon and set aside
2. 2.Finely mince the 4 garlic cloves
3. 3.Strip the leaves from the 2 sprigs of fresh thyme and roughly chop
4. 4.Strip the leaves from the 2 sprigs of fresh rosemary and roughly chop
5. 5.Roughly chop the bunch of fresh parsley, reserving some for garnish
6. 6.Slice the whole cucumber into thin rounds
7. 7.Slice the 2 medium tomatoes into wedges
8. 8.Pat the 2 medium chicken breasts dry with kitchen paper and season with salt and black pepper

Instructions

1. 1.Combine the lemon juice, 45 ml of olive oil, minced garlic, chopped thyme, rosemary, and parsley in a shallow bowl to create the marinade
2. 2.Place the seasoned chicken breasts in the marinade, ensuring they are well coated, and set aside for 15 minutes
3. 3.Heat the remaining 15 ml of olive oil in a large frying pan or griddle over medium-high heat
4. 4.Once the oil is hot, carefully place the marinated chicken breasts onto the hot surface and grill for 12-13 minutes on the first side until golden and cooked through, turning occasionally and basting with any remaining marinade
5. 5.Transfer the cooked chicken to a warm plate and let rest for 5 minutes
6. 6.In a separate saucepan, melt the 15 g butter over medium heat and add the remaining minced garlic, stirring for 1 minute until fragrant
7. 7.Add the 200 g long grain white rice to the butter and garlic, stirring constantly for 2 minutes to coat the grains
8. 8.Pour in the 400 ml chicken stock, bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed
9. 9.Fluff the rice with a fork and season with salt and black pepper to taste
10. 10.Arrange the garlic rice on serving plates, top with the grilled chicken breast, and garnish with the sliced cucumber, tomato wedges, and reserved fresh parsley