Grilled Lemon Chicken with Feta Rice

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Grilled Lemon Chicken with Feta RiceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

A light lemony dressing plus crumbles of salty feta transform packaged rice into an elegant side dish.

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


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4 (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
2 (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.

Created date

May 2015

Nutritional Information

Calories 450
Fat 15 g
Satfat 4.6 g
Monofat 4.8 g
Polyfat 1.2 g
Protein 44 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 128 mg
Iron 2 mg
Sodium 688 mg
Calcium 126 mg