Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Olive oil: 3 tablespoons, divided
- Fresh lemon juice: 1/4 cup (about 1 large lemon)
- Fresh dill: 1/4 cup, finely chopped
- Garlic: 2 cloves, minced
- Kosher salt and black pepper: 1 teaspoon each, or to taste
- Cooked jasmine or basmati rice: 3 cups
Instructions
- Step 1: In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, chopped dill, minced garlic, salt, and pepper to create the marinade. Place the chicken breasts in the bowl and toss until evenly coated; marinate for at least 15 minutes.
- Step 2: Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Place the marinated chicken breasts in the hot skillet, ensuring not to overcrowd the pan.
- Step 3: Sear the chicken for 5-7 minutes per side, reducing the heat if necessary, until the chicken is golden brown and cooked through (internal temperature reaches 165°F).
- Step 4: Remove the chicken from the pan and allow it to rest on a cutting board for 5 minutes. While resting, distribute the 3 cups of cooked rice evenly into four serving bowls.
- Step 5: Slice the rested chicken against the grain into 1/2-inch strips. Place the sliced lemon dill chicken over the rice base in each bowl and drizzle any remaining pan juices or fresh lemon juice over the chicken before serving.
Notes
- Store leftovers in separate, airtight containers in the refrigerator for up to 3 days; the citrus flavors intensify slightly overnight.
- To keep the chicken moist when reheating, slice it first and warm gently in a pan with a splash of water or chicken broth.
- For a complete meal, consider topping the bowls with sliced cherry tomatoes, crisp cucumber, and a sprinkle of crumbled feta cheese.
- The lemon marinade is fast-acting, so aim to marinate for at least 30 minutes but avoid exceeding one hour, which can start to toughen the chicken breast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American