Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.5 cups long-grain white rice
  • 2.5 cups low-sodium chicken broth
  • 0.5 cup frozen peas
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 fresh lemon, zested and juiced
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Season the chicken strips with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes until a golden-brown crust forms. Remove chicken from the pan and set aside (it will finish cooking later).
  2. In the same skillet, add the diced onion. Sauté for 3 minutes until translucent and soft. Add the garlic and dried oregano, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
  3. Add the dry white rice to the skillet. Stir constantly for 2 minutes until the edges of the rice look clear.
  4. Pour in the chicken broth and add the lemon zest. Scrape the bottom of the pan to release any browned bits. Nestled the chicken strips back into the rice and broth. Bring to a boil, then immediately reduce heat to low.
  5. Cover tightly and simmer for 15-18 minutes until the liquid is fully absorbed. Remove from heat. Quickly stir in the frozen peas and lemon juice.
  6. Cover again and let it sit for 5 minutes. Use a fork to fluff the rice and garnish with fresh parsley.