Lemon Garlic Chicken with Broccoli Rice
Servings 4
Ingredients
Harissa yogurt
- ½ cup Greek yogurt plain
- 1 tablespoon rose harissa
- ⅓ cup grated cucumber
Broccoli rice
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cups small broccoli florets
- 1 garlic clove minced
- 1 teaspoon coriander
- ½ teaspoon ground fennel
- 2 cups cooked brown rice
- 1 orange peeled, chopped
- ¼ cup chopped scallions
- ¼ cup chopped mint
- ¼ cup toasted sliced almonds
- juice of ½ lemon
- extra virgin olive oil
- salt and pepper
Lemon garlic chicken
- 1 pound chicken breast or thighs skinless, boneless
- 1 teaspoon Italian seasoning
- salt and pepper
- 2 tablespoons butter
- 4 garlic cloves minced
- ¼ cup chopped parsley
- ½ teaspoon chopped fresh thyme
- 1 tablespoon lemon juice
- ¼ cup fresh dill
- ¼ cup crumbled feta
Instructions
- Preheat grill to medium heat.
- Make harissa yogurt. Combine yogurt with harissa and grated cucumber in a medium bowl. Set aside.
- Heat 2 tablespoons oil in a large saute pan over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add broccoli florets and cover the pan. Cook for 7-8 minutes or until tender. Remove cover and add garlic, coriander, fennel, and rice. Stir to combine and cook until rice is warm, about 4-5 minutes.
- Remove rice from heat and add orange, scallions, mint, and almonds. Season rice with lemon juice, extra virgin olive oil, salt, and pepper. Toss until well combined and set aside.
- Season chicken with Italian seasoning, salt, and pepper. Lay chicken on grill and cook grill marks appear, about 5 minutes. Flip chicken over and continue to cook until juices run clear. Remove chicken from grill and keep warm.
- Meanwhile, make lemon garlic sauce. Melt 2 tablespoons butter in a medium saute pan over medium heat. Add garlic and saute until golden brown, about 2 minutes. Remove from heat and add parsley, thyme, and lemon juice, stirring to combine. Spoon sauce over chicken.
- Portion rice into 4 bowls and lay chicken on top. Place a generous dollop of harissa yogurt on top and sprinkle fresh dill, toasted sliced almonds, and crumbled feta. Serve immediately.
Notes
The harissa yogurt can be prepared the day before.
