Mariusz Lewandowski
Exquisite Lemon Rosemary Chicken with Wild Rice
This versatile and flavorsome Lemon Rosemary Chicken is paired with aromatic wild rice, creating a harmonious blend of citrus and herb that makes for a perfect dinner. The tender chicken breasts are marinated in a zesty lemon sauce, infused with fresh rosemary, and served alongside a nutrient-rich wild rice pilaf. This dish is not only a feast for the taste buds but also a visually appealing plate that can elevate any dinner table setting.
Ingredients:
For the Lemon Rosemary Chicken:
– 4 boneless, skinless chicken breasts
– 2 lemons (zested and juiced)
– 3 tbsp olive oil
– 4 garlic cloves (minced)
– 3 sprigs fresh rosemary (chopped)
– Salt and pepper to taste
For the Wild Rice:
– 1 cup wild rice
– 2 cups chicken broth
– 1 small onion (chopped)
– 1 carrot (diced)
– 1 celery stalk (diced)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley (chopped) for garnish
Instructions:
For the Lemon Rosemary Chicken:
1. In a mixing bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, and chopped rosemary.
2. Season the chicken breasts with salt and pepper, and place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your oven to 375°F (190°C). Arrange the marinated chicken breasts in a baking dish and pour any remaining marinade over the top.
4. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F (74°C).
5. Once done, remove from the oven and let the chicken rest for a few minutes before serving.
For the Wild Rice:
1. While the chicken is marinating, start preparing the wild rice. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
2. Add the wild rice to the saucepan and stir well to coat the grains with the oil and vegetable mixture.
3. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender and has absorbed the liquid.
4. Fluff the wild rice with a fork and season with salt and pepper to taste.
To serve:
– Plate the chicken breasts alongside a generous serving of wild rice. Garnish with freshly chopped parsley for a burst of color and freshness.
– Serve hot and enjoy this delectable, elegant meal that is sure to impress!
