Skillet Lemon Herb Chicken and Rice Pilaf with Fresh Salad

Name: Skillet Lemon Herb Chicken and Rice Pilaf with Fresh Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Lebanese
Ingredients: 0.5 chicken breast (boneless, skinless, cut into 1-inch cubes); 1 tablespoon olive oil; 0.25 teaspoon dried oregano; 0.25 teaspoon garlic powder; 0.5 tablespoon lemon juice (freshly squeezed); 0.25 cup white rice (uncooked, long grain); 1 tablespoon vermicelli pasta (broken into small pieces); 0.75 cup chicken broth; 0.25 cup cucumber (chopped); 0.25 cup Roma tomato (chopped); 1 tablespoon fresh parsley (chopped); 1 tablespoon red wine vinegar; 0.25 teaspoon salt; 0.13 teaspoon black pepper (freshly ground)

Succulent lemon and herb marinated chicken breast quickly seared in a skillet, served alongside a savory vermicelli rice pilaf and a crisp cucumber and tomato salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Lebanese
Difficulty: Easy
Cost: $3.28/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

0.5 chicken breast (boneless, skinless, cut into 1-inch cubes)
1 tablespoon olive oil
0.25 teaspoon dried oregano
0.25 teaspoon garlic powder
0.5 tablespoon lemon juice (freshly squeezed)
0.25 cup white rice (uncooked, long grain)
1 tablespoon vermicelli pasta (broken into small pieces)
0.75 cup chicken broth
0.25 cup cucumber (chopped)
0.25 cup Roma tomato (chopped)
1 tablespoon fresh parsley (chopped)
1 tablespoon red wine vinegar
0.25 teaspoon salt
0.13 teaspoon black pepper (freshly ground)

Instructions

In a small bowl, combine the chicken cubes with 1 teaspoon of olive oil, 1/8 teaspoon of dried oregano, 1/8 teaspoon of garlic powder, 1/2 tablespoon of lemon juice, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper. Mix well and set aside to marinate for 5 minutes.
While chicken marinates, prepare the rice pilaf. Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the vermicelli pasta and cook, stirring frequently, until golden brown, about 2-3 minutes.
Add the white rice to the saucepan and stir for 1 minute. Pour in the chicken broth, 1/8 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender.
While rice cooks, prepare the salad. In a small bowl, combine the chopped cucumber, chopped Roma tomato, and chopped fresh parsley. Whisk together 1 teaspoon of olive oil, the red wine vinegar, 1/16 teaspoon of salt, and 1/32 teaspoon of black pepper to make a dressing. Pour over the vegetables and toss to combine.
Heat the remaining 1 tablespoon of olive oil in a small non-stick skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
Once cooked, fluff the rice with a fork. Serve the chicken immediately alongside the vermicelli rice pilaf and fresh cucumber and tomato salad.

Notes

Ensure chicken is cut into small, uniform pieces for quick and even cooking. Do not overcrowd the skillet.

Nutrition (per serving)

Calories: 480
Protein: 33.5 g
Carbohydrates: 44.5 g
Fat: 19.5 g
Fiber: 3.5 g
Sodium: 780 mg
Saturated Fat: 3.5 g
Sugar: 4.5 g
Cholesterol: 78 mg