This meal was exactly that for me. Relatively quick to make and super tasty, it allowed me to focus on one goal--making dinner for my family, and to let all of my other stresses and worries aside for a few minutes. To me, cooking is a different world, a respite from life and its challenges. At the end, what a wonderful reward!
Lemon Herb Chicken with Vegetable Brown Rice
This meal is simple to make while also being refreshing on a hot summer's night. The lemon and herbs go beautifully together, while the veggies add a nice crunch. If you wish, you may shred the chicken from the bone and toss it together with the rice.
5 large pieces of bone-in Chicken, breast and thighs
1/4 C Olive Oil
Zest and juice of 1 large Lemon
Herbs: Thyme, Red Pepper Flake, Fresh Basil, Salt and Pepper-all to taste, and a couple shakes of your favorite chicken grill seasoning (optional)
1 cup Brown Rice
1 cup Chicken or Veggie Stock
1 cup + 1 Tbsp Water
assorted veggies, I used Carrot, Zucchini and Onion--all diced small
Salt and Pepper to taste
If you have bone-in chicken with the skin still on, you may want to remove the skin. It's your call (I did). Set your chicken on a broiler pan, and broil them about 5 inches away from the heating coil for 15-20 minutes, or until golden brown. In a bowl, whisk the oil, lemon zest and juice and herbs/spices together well.
Begin the rice by bringing the liquids together in a medium pot to a boil, then add the rice, lower your temp to medium low and cover with a lid. Once the rice begins to soften, maybe after about 10 minutes, add the veggies to soften with the rice with the lid on. Once finished, stir in the salt and pepper.
Once the chicken is finished broiling, let it rest on the counter for a few minutes, then toss the pieces in the lemon herb sauce. Plate up the chicken over a bed of rice, and using a ladle, drizzle the rest of the lemon herb sauce over each plate.
Cozy up to the one you love, and enjoy the new window air conditioning unit you just bought...hehe!