Speedy Mediterranean Lemon Garlic Chicken with Tomato Rice

Ingredients

• 2 tablespoons olive oil

  Substitute: Avocado oil

• 2 cloves, minced garlic

  Substitute: 1/2 teaspoon garlic powder

• 1/2 teaspoon, or to taste salt
• 1/4 cup, grated parmesan cheese

  Substitute: Pecorino Romano cheese

• 1/2, juiced (about 1 1/2 tablespoons juice), zest of 1/4 lemon lemon

  Substitute: 1 tablespoon bottled lemon juice

• 1/4 teaspoon, or to taste black pepper
• 1 cup, halved cherry tomatoe

  Substitute: 1 large Roma tomato, diced

• 12 oz (about 1 large or 2 small) boneless skinless chicken breast

  Substitute: Boneless, skinless chicken thighs

• 1 cup uncooked white rice eg jasmine or basmati

  Substitute: Instant rice (cook according to package directions)

• 2 cups water or chicken broth

  Substitute: Vegetable broth

Equipment Needed

• • Large Skillet (10-12 inch)
• • Medium Saucepan (2-quart)
• • Cutting Board
• • Chef's Knife
• • Measuring Cups and Spoons
• • Spatula
• • Zester (optional, for lemon zest)

Instructions

1. 1

   Begin by preparing your rice: In a medium saucepan, combine 1 cup of uncooked white rice and 2 cups of water (or broth). Bring it to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer (cook gently just below boiling) for 15 minutes. Do not lift the lid during this time. Once cooked, remove from heat and let it rest, still covered, for 5 minutes.

   ⏱️ 2-3 minutes prep, 20 minutes cook/rest

   Technique: simmering

   
2. 2

   While the rice is cooking, prepare the chicken: Slice the chicken breast(s) horizontally to create two thinner cutlets (this helps them cook faster and more evenly). Pat them dry with a paper towel and season both sides generously with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

   ⏱️ 3-4 minutes

   Technique: preparation

   
3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering (showing slight ripples, indicating it's hot), carefully add the chicken cutlets to the pan. Sear (cook quickly to brown the surface) for 3-4 minutes per side, until golden brown and cooked through (the internal temperature should reach 165°F or 74°C, and the juices run clear). Remove the chicken from the skillet and set aside on a clean plate to rest.

   ⏱️ 6-8 minutes

   Technique: searing

   
4. 4

   In the same skillet (no need to clean it, the browned bits add flavor!), add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté (cook quickly while stirring) for 30 seconds until fragrant (smells aromatic). Add the halved cherry tomatoes and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cook, stirring occasionally, for 4-5 minutes, until the tomatoes soften and begin to burst.

   ⏱️ 5-6 minutes

   Technique: sautéing

   
5. 5

   Remove the tomato mixture from the heat. Stir in the juice from 1/2 a lemon (about 1 1/2 tablespoons) and the zest from 1/4 of a lemon into the tomato mixture.

   ⏱️ 1 minute

   Technique: mixing

   
6. 6

   Fluff the rested rice with a fork. To serve, place a portion of the lemon garlic rice on each plate, top with the seared chicken cutlets, and spoon the fresh tomato-garlic medley over the chicken and rice. Garnish (decorate) with grated Parmesan cheese.

   ⏱️ 1-2 minutes

   Technique: assembly