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Lemon Chicken with Cilantro Brown Rice #healthymeals #recipeketo

Buttery sour herbed chicken with stir cooked firm vegetables and cilantro lemon rice all mounted in half-hour. Yes, you browse it right, tired thirty minutes! are you able to believe that? Multitasking and small prepping ahead makes a delicious healthy, hearty meal for your busy weekday dinner/lunch. do that one out, I guarantee you won’t mind one bit!

Keep in mind to not push Lemon Chicken with Cilantro rice within the icebox on the far side four days. It won’t style pretty much as good. conjointly I simply microwave the meal for few seconds thus it’s simply heat enough to eat. I don't suggest temperature reduction these meal boxes. preparation it for four to five days every week.

Feel free to use any vegetable of your selection for this lemon chicken with cilantro rice. conjointly you'll be able to swap rice with super grains like quinoa. And similar to that lunch is served!
Lemon Chicken with Cilantro Brown Rice #healthymeals #recipeketo

  • 2 cups cooked brown rice
  • 1 lemon juiced
  • salt to taste
  • ½ cup cilantro/coriander leaves
  • 4 chicken breasts
  • Marinade
  • Juice of 3 lemons
  • Salt to taste
  • 1 tablespoon ground pepper
  • 1 tablespoon Italian seasoning
  • 2½ teaspoon olive oil
  • 2 medium sized broccolis cut into small florets
  • 1 cup zucchini sliced
  • 1 cup baby tomatoes halved
  • 1 tablespoon unsalted butter
  • 8 – 10 cloves garlic minced

  1. Cook brown rice until nice and fluffy. Once cooked set aside to cool.
  2. Add juice of 1 lemon, salt to taste and ½ cup chopped cilantro into rice. Give it a gentle mix.
  3. Marinate chicken breasts with lemon juice, salt to taste, pepper, Italian seasoning. Mix well and let it sit in fridge until use.
  4. I found these reusable silicone storage bags that would work perfectly for marinating!
  5. In a pan heat an teaspoon oil. Stir fry broccoli florets seasoned with little salt for about 2 minutes or so. Remove from pan on to a plate.
  6. Stir fry zucchini slices in the same pan for a minute or so. Remove zucchini on to a plate.
  7. Throw in the baby tomatoes and let it blister in the pan, takes about a minute depending on the heat of the pan.
  8. Add the butter and remaining olive oil. Arrange marinated chicken breasts in the pan. Add minced garlic on sides of the pan. Cook chicken on both sides until seared well. Remove from pan once cooked, let it cool. Slice.
  9. Portion chicken, rice, vegetables between 4 storage containers. Top it with some more cilantro leaves.
  10. Serve immediately, or cover tightly with lids and refrigerate for up to 4 days.

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