Lunch · Italian · 15 min
Pollo al Limone con Riso all'Erba e Zucchine
- Calories
- 428
- Protein
- 37g
- Carbs
- 38g
- Fat
- 14g
Ingredients
- 133 g chicken breast
- 105.2 g long-grain white rice
- 1 tbsp parsley
- 140 g zucchini
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 0.7 tbsp extra virgin olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Pat the chicken breast dry with paper towels and season both sides with half of the salt and black pepper.
- 02Heat 2 teaspoons of extra virgin olive oil in a skillet over medium-high heat. Add the chicken breast and sear until golden brown and cooked through, reaching an internal temperature of 165°F (74°C) measured with a meat thermometer, about 6 to 7 minutes per side. Remove to a board and let rest.
- 03In the same skillet, add the remaining 1 teaspoon of olive oil and minced garlic. Cook for 30 seconds until fragrant, then add the zucchini ribbons and sauté for 2 to 3 minutes until tender-crisp.
- 04Deglaze the skillet with half of the fresh lemon juice, scraping up any browned pan fond. Stir in the warm cooked white rice, finely chopped parsley, and half of the lemon zest to combine.
- 05Slice the rested chicken breast diagonally into thin medallions.
- 06Plate the warm lemon-herb rice and zucchini ribbons, arrangement the sliced chicken breast over the top, and drizzle over the remaining lemon juice. Garnish with the remaining lemon zest, a pinch of sea salt, and extra cracked black pepper.
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