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Grilled Lemon Chicken with Feta Rice

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.