A light lemony dressing plus crumbles of salty feta transform packaged rice into an elegant side dish.
4 (6-ounce) skinless, boneless chicken breast halves
4 tablespoons fresh lemon juice, divided
1 tablespoon olive oil, divided
2 teaspoons minced garlic
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
How to Make It
Combine chicken, 2 tablespoons lemon juice, 1 teaspoon oil, and garlic in a zip-top bag; turn to coat. Let stand 5 minutes.
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.
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.
This is one of those good/bad recipes. The chicken had absolutely no flavor but the rice was great. But, I can't foresee making it again for that reason. Maybe a longer marinating time would help boost the flavor of the chicken.