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.
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Pro Tips for Perfect Greek Lemon-Dill Chicken & Rice
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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