Lemon Pepper Chicken with Rice
By Accipiter
Summary
I'm back! It's time for another cooking thread!
Today's dinner was actually very easy to prepare and just as easy to cook. It takes a while, but that's just because of the rice. I decided to make a nice chicken breast for dinner, but I wanted to experiment some more with something new out of my head. Hence, today's Lemon Pepper Chicken. I chose brown long-grain rice and steamed broccoli florets for the sides.
System Requirements
Again, this was a really easy thing to make, so my necessities were relatively simple.
- Chicken breast(s)
- Brown Rice
- Broccoli Florets
- Lemon juice
- Olive Oil
- 1/2 clove garlic
- Parsley
- Freshly-ground black pepper
- Salt
Preparation
Step 1 was to make the juice bath for the chicken. I took about a quarter of a cup of lemon juice, a tiny splash of olive oil, the half clove of garlic (finely chopped), a sprinkle of parsley, a pinch of salt and a good amount of fresh-ground black pepper, and dumped it all in a bowl.
Next was to take one of the chicken breasts, trim off the excess fat, and give it a bath.
I then put the whole thing, bowl and all, in the fridge for about 30 to 45 minutes. While this is happening, I start to prepare my rice. I just bought an elite-o neat-o rice cooker which does double duty of cooking rice and steaming things, so I also used it to prepare the broccoli.
First I dumped one measuring cup of rice into the cooker, and 2 cups of water.
Then after about 20 minutes of rice cooking, I added on the broccoli.
After about 10 more minutes, it was a good time to throw the chicken on some heat. (Now if you use a Foreman grill to cook steak, I will personally hunt you down and kill you. But they're great for things like chicken and vegetables.)
If you time it right, your rice, broccoli, and chicken will all be done at the same time. This will allow you to dish everything out immediately, and sit down to dinner right away. I made a side salad consisting of lettuce, some raw broccoli florets, small tomatoes, spinach leaves, and a splash of olive oil and balsamic vinegar.
