How to Make Greek Lemon-Dill Chicken & Rice
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Heat olive oil in a large saucepan over medium-high heat. Add chicken, salt, and pepper; sauté for 3–4 minutes until lightly browned.
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Add rice, broth, cherry tomatoes, olives, dill, lemon zest, and juice. Stir and bring to a boil.
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Reduce heat to low, cover, and cook 12 minutes until rice is tender and liquid is absorbed.
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Fluff rice and chicken gently. Top with crumbled feta before serving.
Pro Tips for Perfect Greek Lemon-Dill Chicken & Rice
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium boneless skinless chicken breasts, diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Greek Lemon-Dill Chicken & Rice?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Greek Lemon-Dill Chicken & Rice?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium boneless skinless chicken breasts, diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.