Lemon Chicken With Rice and Vegetables
Price: $8.19

Chicken:

Prep time: 19 minutes

Ingredients:

• 4 boneless chicken breasts

• 2 lemons

• 2 tbsp olive oil

• 2 tsp pepper

• 1 tsp basil

• 1 tsp oregano

• ¼ tsp salt

Instructions:

1. Place chicken breasts in a Ziplock bag or in a bowl. Pour in lemon juice, olive oil, pepper, basil, oregano and salt. Shake it a bit (in bag) or coat well (in bowl) so that all of the chicken gets covered by the marinade.

2. Let marinate in the fridge for 30 minutes or up to eight hours, (this can be done in the morning).

3. Heat a pan over medium-high heat.

4. Remove the chicken from the marinade and place directly into the hot pan. Discard any remaining marinade.

5. Cook chicken six to seven minutes per side, flipping halfway through. Continue cooking until the chicken is fully cooked, (by covering the pan with the lid, you are more likely to have the middle of the chicken cook faster and properly).

 

Brown rice:

Prep time: 40 minutes

Ingredients:

• 2 cups of brown rice

• 6 cups of water

• 1 tsp salt

Instructions:

1. Bring a large pot of water to boil, using at least three cups of water per one cup of rice. Rinse the rice under running water to clean.

2. Add the rice to the boiling water in the pot. Reduce the temperature as necessary to prevent overflow but maintain a steady boil. Boil uncovered for 30 minutes. 

3. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. (This next part is optional: you are more than welcome to add your chicken inside the same pot as the rice during the last five minutes that the rice is cooking). Fluff with a fork, season as desired, and serve.

 

Vegetables:

Prep time: 45 minutes

Ingredients:

• 5 cups of kale

• 5 cups of broccoli

• ½ cup of water

• 1 tbsp olive oil

Instructions:

1. Remove tough stems from kale and break apart the broccoli; chop the kale. Cook the kale in ¼ cup of water in a large pan over medium-high heat, covered, for two to three minutes. Transfer to a bow. Cook broccoli the same way with the remaining ¼ cup of water. Drain the broccoli.

2. Add one tbsp of oil to the pan with the broccoli and add the kale back in. Mix together. Stir often for three to five minutes. 

3. Add mixture to the pot of brown rice without the chicken.

 

Finishing touches:

Prep time: 2 minutes

Ingredients (measurements by preference):

• Lemon

• Cilantro

• Pickled onions

• Green onions

Instructions:

1. Cut up each chicken breast (one per person).

2. Serve a bowl of the brown rice, kale, and broccoli mixture.

3. Add cut up chicken on top.

4. Squeeze lemon juice on each dish.

5. Top with your choice of pickled onions or green onions and cilantro.