Lemon Chicken with Saffron Rice and Vegetables
 
Prep time
Cook time
Total time
 
In this recipe, citrus-marinated chicken pairs so well with warm, fragrant saffron rice and sweet, tender sautéed peppers and onions. The whole dish comes together with a simple lemon vinaigrette.
Author:
Recipe type: Main course
Cuisine: Mediterranean
Serves: 4
Ingredients
  • For the chicken and the marinade:
  • 1½ lb. small chicken breasts (or thighs), boneless and skinless
  • 3 TBSP. fresh lemon juice
  • --- zest of one medium lemon
  • 2 medium garlic cloves, pressed or minced
  • 2 tsp. Dijon mustard
  • 2 tsp. honey
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 6 TBSP. extra virgin olive oil
  • For the vegetables:
  • 3 TBSP. extra virgin olive oil
  • ½ med. red Bell pepper, sliced
  • ½ med. yellow Bell pepper, sliced
  • ½ green orange Bell pepper, sliced
  • 1 small red onion, cut into wedges
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ tsp. dried Greek oregano
  • For the rice:
  • 1 tsp. salt
  • 1¼ cup long grain rice
  • ½ tsp. saffron threads
  • For the topping:
  • ¼ cup fresh parsley, or cilantro, minced
  • 2 small scallions, thinly sliced
Instructions
  1. Prepare the chicken: trim and pat dry the chicken pieces. If the chicken breasts are large, butterfly them in halves so they cook faster and evenly. Place them in a zip-top bag and set them aside.
  2. Make the lemon marinade: place all ingredients in a glass jar with a screw top lid. Shake well until thoroughly mixed. Pour about half of the marinade over the chicken and reserve the rest. Seal well the bag and turn to coat all the sides. Set aside to marinate for a minimum of 30 minutes (and up to two hours), while you prepare the rest of the dish. (Refrigerate the chicken if you plan to marinate it for longer than 30 minutes).
  3. Cook the vegetables: in the meanwhile, in a large, non-stick skillet, heat the olive oil and add the pepper slices, the onion and salt, pepper, and oregano. Cook over med-high temperature until softened, stirring and turning as needed. Alternatively, you can roast the vegetables in the oven until soft and nicely charred. Once they are done, transfer them to a large bowl and cover it.
  4. Preheat the grill: to 375° F.
  5. Grill the chicken: remove the chicken from the marinade and discard the marinade. Season lightly with some salt and pepper and grill the chicken covered with a grill lid for about 5 minutes on each side or until the internal temperature is 165° F. Transfer to a large plate, cover with foil, and let it rest for 5 minutes. If you do not want to use the grill, you can also sauté the chicken in a large skillet.
  6. Cook the rice: while the chicken is resting, cook the rice according to package directions, adding 1 tsp. salt to the boiling water and ½ tsp. of saffron threads. This will take about 12 minutes, taste it so you do not overcook the rice. Once the rice is cooked, transfer to the bowl with the vegetables, cover and keep warm.
  7. Slice the chicken: cut the chicken into slices and add to the bowl with the rice and vegetables.
  8. Toss everything together: pour over the remaining marinade, add the parsley and scallions and toss it all together gently. Taste and adjust the seasoning if necessary. Serve warm or at room temperature.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/lemon-chicken-with-saffron-rice-and-vegetables/