Greek Lemon Chicken and Rice

A friend of mine brought me a bunch of lemons from her tree the other day.  They are fabulous!  Nice big plump lemons with that bright citrus flavor.  
  
Don't you just love lemons?  They are so versatile.  You can make lemon bread, use them in a salad dressing, sprinkle them over vegetables, and of course, why we are here...enjoy them with dinner as in my Greek Lemon chicken and Rice!

This is a great weeknight meal the whole family will love.  What's better than a kid-friendly 30 minute meal?  With basic ingredients that you most likely have on hand you can whip this super simple meal together quickly.  Just add a nice green vegetable and you're set!  


As part of my New Year's "intentions" I've started using items that I have on hand...stockpiled if you would.  It's called Pantry Shopping.  Where you shop from you pantry or freezer to make your meals, rather than buying new items.  This allows you more creativity in putting a meal together, and allows you to use that "stockpiled" food.    The benefit in all of this?  Money savings baby!


So I pulled my chicken breasts from the freezer, got out some rice I had on hand, and used my girlfriend's lemons.  Don't let the simple recipe fool you, the flavors pack a big punch to the chicken.  So come on and try this dish, you'll love the flavors!  And, if you're feeling the need to save a little money and have a stockpile of food like I do, try Pantry Shopping.  It's a good "intention" to have!


What are your favorite lemon dishes?

 

 

 

Greek Lemon Chicken and Rice

Serves 4

3 T lemon juice

2 t olive oil

3 minced garlic cloves

¼ t oregano

2 boneless skinless chicken breasts, butterflied to make cutlets

1 T olive oil

Salt & pepper

2 cups cooked brown rice

In a deep sided tray or plastic bag mix together lemon juice, olive oil, garlic and oregano.  Add chicken and coat with marinade.  Marinate chicken in the refrigerator for 30 minutes. 

Add oil to a large skillet and heat of medium high heat.  Remove chicken from marinade and season with salt and pepper.  Reserve remaining marinade.  Add chicken to the skillet and cook 5-6 minutes per side, or until done.  Add reserved marinade.  Increase heat and boil marinade with chicken for 1 minute.  Make sure it boils, this will kill any bacteria.  If you prefer not to add the reserved marinade you can make extra marinade and set some aside in a bowl instead of using it to marinade with.

Serve chicken with sauce over brown rice.

Recipe has been linked up to:

Country Mama Cooks Saturday Link & Greet
Melt in your mouth Monday