June 23, 2015

Grilled Lemon Chicken with Feta Rice

I just found a very easy, quintessential summer recipe from my lasting issue of Cooking Light.  It is so delicious and the whole family can enjoy it (assuming all of your family members can use a fork).  And it's healthy!

I just love Cooking Light magazine.  How do they come up with such inspiring healthy recipes month after month?  I don't know, but for the bargain price of something like $1 an issue, I will pay to find out.

Grilled Lemon Chicken with Feta Rice Recipe

Grilled Lemon Chicken with Feta Rice

Serves 4 (serving size: 1 chicken breast half and 1 cup rice)


(6-ounce) skinless, boneless chicken breast halves $
4 tablespoons fresh lemon juice, divided $
1 tablespoon olive oil, divided $
2 teaspoons minced garlic
Cooking spray $
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
(8 1/2-ounce) pouches precooked brown rice (such as Uncle Ben's)
3 ounces crumbled feta cheese (about 3/4 cup) $
1/2 cup chopped fresh basil

1. Combine chicken, 2 tablespoons lemon juice, 1 teaspoon oil, and garlic in a zip-top bag; turn to coat. Let stand 5 minutes.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper; grill 6 minutes on each side.
3. While chicken cooks, heat rice according to package directions. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons oil in a bowl, stirring with a whisk. Add rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and basil; toss. Serve rice with chicken.

I just used regular short grain rice that I had on hand and cooked it according to the package.  I can't wait to make this again soon and next time I am going to double it so I have leftover for lunches throughout the week.

Enjoy and happy blazing hot summer!

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