There are some nights I feel like some yummy chicken and rice. This meal delivers with its ease, affordability and flavor! Another delicious recipe from the One and Done cookbook @Skinnytaste – I love this dinner and will be keeping it on the rotation in our family.
The blend of capers, lemon and parsley were delightful on my palate. By using the vermicelli and rice, you are essentially making your own “Rice-r-Roni”, but a bit healthier. I also loved that I could use the same pan for everything!
One thing to keep in mind with this recipe is that you will need to marinade the chicken beforehand. I do this first thing in the morning and let it sit in the fridge until I’m ready to cook.
Note, each brand of rice can yield a different amount. So be sure to follow the cooking instructions for the rice and adjust the liquid measurement accordingly.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
- 2 boneless, skinless chicken breasts (8 ounces each)
- 2 Tbsp fresh lemon juice
- 1 Tsp minced garlic
- 1 Tsp dried oregano
- 3/4 Tsp Kosher salt
- Olive oil spray
- 1 Tbsp unsalted butter
- 1 oz (1/4 cup) broken vermicelli, whole wheat or gluten-free
- 2 cups parboiled brown rice
- 1 Tbsp chicken bouillon
- 1/3 cup frozen petite peas
- 1 lemon, 1/2 thinly sliced, 1/2 cut into wedges
- Chopped fresh parsley (for garnish)
- Cut the chicken lengthwise into 4 thin cutlets. Put the chicken in a large zip-top plastic bag and add lemon juice, garlic, oregano, and salt. Marinate in the fridge for at least 30 minutes and up to 1 hour.
- Heat large nonstick skillet (one that has a fitted lid) over high heat. Spray skillet with oil. Remove chicken from the marinade (discard the marinade). Add chicken to the skillet and cook until browned on both sides and almost cooked through (3-4 minutes per side). Transfer the chicken to a plate and loosely tent with a piece of tinfoil to keep warm.
- Wipe the skillet with damp paper towel, reduce heat to medium and add the butter to the skillet. Once melted, add vermicelli and cook, stirring constantly until golden brown, 1/2-2 minutes (careful not to burn!).
- Add the rice and cook, stirring to coat the rice with the butter, until toasted, about 2 minutes. Add 2 cups water, stir in the chicken bouillon and peas, and bring the mixture to a boil.
- Reduce the heat to low, cover and cook for 7 minutes, until the rice is almost done.
- Uncover the skillet and arrange chicken and lemon slices over the rice. Cover and continue to cook until the chicken is heated through and fully cooked in the center and the liquid is absorbed, 2-3 minutes.
- Remove pan from the heat and let sit covered for 3 minutes.
- Garnish with the parsley and serve with the lemon wedges on the side.